Margarita Cupcakes with Lime Buttercream Frosting
Apr 5, 2013 18:07:39 GMT -5
Post by PurplePuppy on Apr 5, 2013 18:07:39 GMT -5
Margarita Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 limes, zested and juiced
1/4 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature
1 tablespoon tequila (for brushing the tops, if desired)
Preheat oven to 325 F. Line muffins tins with paper liners.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the lime zest, juice and vanilla (it may look curdled at this point, don't worry it will come together). With the mixer on low speed, add the dry ingredients (in three additions) alternately with the buttermilk, starting and ending with the dry ingredients. Beat just until incorporated.
Divide the batter among the paper liners, filling each about 3/4-full. Bake for 20-22 minutes, or until the cupcakes spring back when pressed and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and brush the warm cupcakes with tequila. Let rest for about 5 minutes, then remove the cupcakes from the pans and let cool completely before frosting.
Makes 12 cupcakes
Tequila-Lime Buttercream
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 - 3 cups confectioners' sugar
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
pinch salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add 2 3/4 cups confectioners' sugar a little at a time until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Taste the frosting and decide if you want to add the remaining tablespoon of tequila. If so, beat to incorporate. If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners' sugar to the frosting.
The frosting can be made a few days ahead and refrigerated. When you are ready to use it, let it come to room temperature and then beat briefly before piping.
Frost the cooled cupcakes with the buttercream. Garnish with lime zest or lime wedges, if desired.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 limes, zested and juiced
1/4 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature
1 tablespoon tequila (for brushing the tops, if desired)
Preheat oven to 325 F. Line muffins tins with paper liners.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the lime zest, juice and vanilla (it may look curdled at this point, don't worry it will come together). With the mixer on low speed, add the dry ingredients (in three additions) alternately with the buttermilk, starting and ending with the dry ingredients. Beat just until incorporated.
Divide the batter among the paper liners, filling each about 3/4-full. Bake for 20-22 minutes, or until the cupcakes spring back when pressed and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and brush the warm cupcakes with tequila. Let rest for about 5 minutes, then remove the cupcakes from the pans and let cool completely before frosting.
Makes 12 cupcakes
Tequila-Lime Buttercream
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 - 3 cups confectioners' sugar
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
pinch salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add 2 3/4 cups confectioners' sugar a little at a time until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Taste the frosting and decide if you want to add the remaining tablespoon of tequila. If so, beat to incorporate. If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners' sugar to the frosting.
The frosting can be made a few days ahead and refrigerated. When you are ready to use it, let it come to room temperature and then beat briefly before piping.
Frost the cooled cupcakes with the buttercream. Garnish with lime zest or lime wedges, if desired.