For many years, I thought that I didn’t like margaritas. I realize how loco this sounds. I attribute it to bad Mexican restaurant chains, cheap tequila, and the tooth-rotting sugary bottles of atomic green mixers used by said establishments. My aversion also may have stemmed from that trip to Mazatlan during my freshman year of high school, who knows. Once I had a real margarita made with actual limes and tequila that didn’t come from a plastic jug, I was enamorado. There really is nothing like a icy cool margie on a warm summer night.
Cinco de Mayo is one of my favorite American holidays. It serves as a kickoff to the summer drinking season and arrives just when North America needs to let loose and have cinco too many. The next best thing to an actual margarita is a Patron laced margarita cupcake. These muchachas hit on all of the right flavor spots; sweet, sour, salty and saucy. I highly recommend mixing up a batch of these cupcakes if you are headed to a Cinco de Mayo party this weekend. You’re bound to make many new amigos and will probably score a few free tequila shots. But beware, too many shots may lead to this…
Lime and tequila infused margarita cupcakes with tequila lime butter cream frosting and a sprinkle of sea salt.
Recipe from browneyedbaker.com
- Ingredients for cupcakes:
- all-purpose flour - 1.5 cups
- baking powder - 1.5 teaspoons
- salt - 1/2 teaspoon
- unsalted butter, softened - 1/2 cup (1 stick)
- granulated sugar - 1 cup
- eggs - 2 at room temperature
- limes - zest and juice of 1.5
- tequila (blanco) - 2 tablespoons for cupcakes, 1-2 tablespoons to brush the tops of cupcakes
- pure vanilla extract - 1/4 teaspoon
- buttermilk - 1/2 cup
- Ingredients for tequila lime frosing:
- unsalted butter, softened - 1 cup (2 sticks)
- powdered sugar - 2 3/4 cups
- lime juice - 1 tablespoon
- tequila (blanco) - 2 tablespoons
- salt - a pinch
- coarse sea salt for sprinkling - 2 tablespoons
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 an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract 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, stay on the path.)
Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Divide the batter between the muffin cups.
Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
If you're looking for a drinking partner for these cupcakes, they obviously pair nicely with a straight shot of Patron. ¡Feliz Cinco de Mayo, mi amigos!