Margarita Cupcakes

The last time I made margarita cupcakes (a different recipe) I wasnt thrilled. They were good but very sweet and sugary. But once again it was birthday time at H work and they were asking for booze cupcakes and had recently seen  these and decided to try them as the frosting didnt seem as sweet as the other ones I had previously made. I loved this frosting MUCH MUCH better..not overly sweet or sugary, but buttery goodness as frosting should be and paired very well with the white tequila cupcakes!

ENJOY!

Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ 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
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila

Directions:
To make the cupcakes, preheat the oven to 325.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until 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 prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F 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 peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!)  Stir in the lime juice and tequila and mix until fully incorporated and smooth.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Frost the cooled cupcakes with the buttercream.  Garnish with lime zest and lime slices as desired.

Cosmopolitan Cupcakes

Just in time for Sex and the City 2!!!! These are very, very good and oh so pretty! I did use some pink dye in the mix and frosting  and found using good quality alcohol makes all the difference. I made 2 batches (each made almost 24) and found the 2nd batch made with lower quality booze werent as good, still good but lacking in something, so dont skimp on the booze part! Found these little pieces of heaven on A Cup Full of Cake!

ENJOY!

Ingredients:
1/2 cup butter room temp
2 cups sugar
2 eggs room temp
1/2 tsp salt
2-1/2 tsp baking powder
3 cups all-purpose flour
1/4 cup buttermilk
1 1/4 cup Cosmopolitan ( recipe below)
zest of 1 lime
Red paste or gel food coloring.(optional, if you would like a stronger reddish tint in the cake)-I used just a bit of pink dye

Directions:
Allow all ingredients to come to room temperature. Preheat the oven to 350F. Line muffin pans with cupcake papers. With a mixer, beat together the butter and sugar until fluffy.
Add the eggs 1 at a time and beat until well combined. Add the lime zest Combine all dry ingredients in a separate bowl and set aside Make the cosmopolitan and measure out 1 ½ cups in a separate bowl.
Add in 1 cup each of the dry and wet mixtures alternately, beating on low until the whole mixture is well combined. Fill cups with batter two-thirds full. Bake at 350 F for 18-22 minutes or until cupcakes
spring back in the middle when touched lightly. Cool for 10 minutes in pan.

For glaze:
1/2 cup cosmopolitan
Heat the cosmopolitan over med heat until thickened and slightly reduced. Poke cupcakes with a fork and brush with cranberry/vodka glaze when cupcakes are still slightly warm.
When cupcakes are completely cooled, frost with Cosmo Buttercream

Cosmopolitan Buttercream Recipe
Ingredients:
3 sticks or 1 1/2c butter room temp
4 c confectioner’s sugar
1 tbsp meringue powder ( optional)
pinch salt
1 tsp lime zest
3-4 tbsp of the Cosmopolitan (or more until you reach desired consistency) red food coloring-I used more pink dye

Directions:
Cream the butter until light and fluffy. Stopping to scrape down the sides of the bowl as necessary. Add the powdered sugar one cup at a time beating well with each addition. Add the meringue powder and the salt. Mix in the zest. Add the Cosmopolitan one tablespoon at a time until you reach desired consistency.

Garnish with: (optional)
Dusting of Lime zest-I omitted
Colored sugars for sparkle

Cosmopolitan Cocktail Recipe:
Ingredients:
1 (1.5 fluid ounce) jigger vodka (cranberry or any citrus vodka works best) 1/2 fluid ounce cointreau 1 teaspoon fresh lime juice 1 1/2 fluid ounces cranberry juice 1 twist lime zest, garnish
Directions:
Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.