Margarita Cupcakes
Ingredients:
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 large eggs, plus 1 large egg white as room temperature
- 2 tbsp. vegetable oil
- 2 ¾ cups all purpose flour
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ¾ cup plus 2 tbsp. whole milk
- 2 tbsp. fresh lime juice
- ½ tsp. vanilla
- Zest of 3 limes
Frosting
- 1 stick butter, softened
- 1 tsp. vanilla extract
- 2 ½ cups confectioners’ sugar
- 2 tbsp. Talero Tequila*
- 1 tsp. salt
- 2 tbsp. fresh lime juice
- zest of 2 limes
1. Preheat your oven to 350° degrees. Line 2 cupcake pans with baking liners. Using an electric mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in the eggs, egg white and oil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a glass measuring cup, stir together the milk, 2 tbsp. lime juice and ½ teaspoon vanilla extract. Mix in one-third of the wet mixture to the butter mixture, then one-third of the dry mixture. Repeat until it is all combined, but do not overmix. Mix in the lime zest.
3. Fill each cupcake liner about three-quarters full with batter. (I like to use an ice cream scoop to fill the cups). Bake 25 minutes or until the cupcakes spring back when gently poked. Let cool completely before icing.
4. While the cupcakes cool, make the icing. With an electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners’ sugar, 2 tbsp. Talero Tequila, ½ teaspoon vanilla, and lime peel and 1 teaspoon salt until smooth and creamy. Beat in the remaining 1 ½ cups confectioners’ sugar one-third at a time until just soft enough to spread.
5. Spread the frosting on the cooled cupcakes. Be creative: top each cupcake with a piece of lime zest or sprinkle with sanding sugar, or put a wedge or round of lime or a lime wedge candy on top. If you want you can add a drop of green food coloring to the frosting, too.
