Margarita Cupcakes

Would someone make these and report back?

I noticed in the comments to the original post that some people poke holes in the unfrosted cupcake and then dip the top briefly in Tequilla before they add the frosting. Original author also used a star tip to layer the frosting on top using a frosting bag.

Garnish as you wish.

Yield: about 24 cupcakes

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˚ F. 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.

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.

From: Annie’s Eats

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