Lime-margarita cupcakesPosted: July 20, 2009
One of our good friends just signed on a house and I wanted to bake something to say congrats before their housewarming party. When I saw these I thought they sounded fun and delicious, so I decided I would make these for them. I had originally wanted to make this as a cake, but I was meeting my friend and another girlfriend for dinner, so bringing a cake to the restaurant would be a bit hard, so they stayed as cupcakes! I did cut the recipe in half as I didn’t need 24 cupcakes, but I included the original recipe from Cupcakes take the cake and Rachel Ray for you below!
I was a bit worried that they would be too sweet with all the lime juice and all, but surprisingly the sweetness was subtle and light. These were great and got rave reviews!
3 sticks (12 ounces) butter, softened
2 cups granulated sugar
4 large eggs, at room temperature, plus 1 large egg white
2 tablespoons vegetable oil
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
3/4 cup plus 2 tablespoons whole milk
Grated peel of 4 limes, plus 1/4 cup lime juice
1 teaspoon pure vanilla extract
2 1/2 cups confectioners’ sugar
2 tablespoons gold tequila
Cupcake decor-Icing dyes, fun sugars, jimmies, etc..to decorate
Directions: (it includes the frosting as well):
Preheat the oven to 350°. 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. Scrape down the sides of the bowl and mix again.
In a medium bowl, whisk together the flour, baking powder, baking soda and 1 teaspoon salt. In a large glass measuring cup, stir together the milk, 2 tablespoons lime juice and 1/2 teaspoon vanilla extract. On low speed, mix in one-third of the wet mixture, then one-third of the dry mixture. Repeat twice, ending with the dry mixture. Mix in half of the grated lime peel.
Fill each baking liner about three-quarters full with batter. Bake until the cupcakes spring back when gently touched, about 25 minutes. Let cool completely, about 30 minutes.
Meanwhile, using the electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners’ sugar. Beat in the tequila, and the remaining 2 tablespoons lime juice, 1/2 teaspoon vanilla, lime peel, 1 teaspoon salt and the food coloring until smooth and creamy. Beat in the remaining 1 1/2 cups confectioners’ sugar one-third at a time, until just soft enough to spread.
Spread the frosting on the cooled cupcakes. Decorate cupcakes as you wish!