Happy Cinco de Mayo! In honor of the holiday, I baked margarita cupcakes topped with a tequila-lime meringue buttercream frosting. Initially, I wanted to feature tequila in a gourmet margarita drink, but decided to get a bit more creative with the liquor.
These cupcakes turned out moist and delicious with loads of flavor. The lime juice and zest in the cake worked brilliantly with the tequila and lime infused frosting. I think these will be a hit with my friends tonight!
3 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1/2 tsp. vanilla
1 cup buttermilk
Preheat the oven to 325 degrees.
In a medium bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale, light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
Beat in the lime zest, lime juice and vanilla. With the mixer on low-speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the lined cupcake tins, filling each about 3/4 full. Bake 20-24 minutes, or until the cakes pop at the touch of a finger.
Let cupcakes cool about 5 minutes, then drizzle small spoonful of tequila over tops of cakes. Once completely cool, pipe frosting on cupcakes and garnish with lime zest and slices, if desired.
2 cups sugar
8 large egg whites
Pinch of salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tbsp. freshly squeezed lime juice
2 tbsp. tequila, plus more to brush/drizzle on cupcake tops
Combine the sugar, egg whites and salt in a heatproof bowl and set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, shiny peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tbsp. at a time, adding more once each addition is incorporated. If the frosting looks curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the lime juice and tequila and mix until fully incorporated. If mixture curdles again, continue beating at medium-high speed until reaches thicker consistency.
Recipe found here.