Margarita Cupcakes

Happy Cinco de Mayo! There is a historical significance to this day and like most holidays that celebrate a heritage, people enjoy celebrating Cinco de Mayo with authentic food and beverage.  I love Mexican food and look forward to indulging in some chips, salsa and guacamole and washing it down with an ice cold classic Mexican cocktail.  But who says you can only drink your margarita.  I came across this recipe and just new it would be the perfect dessert.  Indulge!

Ingredients

For the cupcakes

1 ½ cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

½ cup butter, room temperature

1 cup sugar

2 eggs, room temperature

Zest and juice of 1 ½ limes

1Tablespoon juice of orange

2 Tablespoons tequila

¼ teaspoon vanilla

½ cup buttermilk

To Brush the Cupcakes

2 Tablespoons tequila

Sprinkle of sugar

1 teaspoon lime juice

For the Tequila-Lime Frosting

1 cup butter, room temperature

5 Tablespoon flour

1 cup milk

1cup sugar (not powdered)

1Tablespoon lime juice

1Tablespoon orange juice

2 Tablespoon Tequila

Pinch of salt

Directions

Preheat the oven to 325 degrees F.  Line a standard muffin tin with paper liners; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In a mixer beat butter and sugar together on medium-high speed until light and fluffy.  Reduce the mixer to medium and add the eggs one at a time, mixing thoroughly after each addition.

Scrap the sides of the bowl and add the lime zest, lime juice, orange juice, vanilla and tequila.  Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together).

Reduce the mixer speed to low.  Add the dry ingredients in three batches, alternating with the buttermilk in two batches.  Mix only until just incorporated.

Divide the batter between the muffin cups.  Bake the cupcakes for 25 minutes or until they are slightly golden.  Allow them to cool for 5 to 10 minutes, then remove to a cooling rack.  I like to take a skewer and poke holes in the top of them and then brush the tequila mixture on top.  Set aside to cool completely before frosting them.

In a small saucepan, whisk flour into milk and cream, stirring constantly until it thickens.  You will want it to be very thick, thicker than cake mix more like brownie mix.  Remove from heat and let it cool to room temperature.  It must be completely cool before you use it.  Stir in vanilla

While the mixture is cooling, cream the butter and sugar until light and fluffy.  Then add lime juice, orange juice, tequila and the cooled flour mixture and beat the living daylights out of it.  If it looks separated, you haven’t beaten it enough.  Beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness.  If there is any left after your taste test, pipe onto your cupcakes finish with a slice of lime and sprinkle with a little zest.  Indulge!