I tell myself every Cinco de Mayo, that my next cupcake endeavor will be margarita cupcakes. This Cinco, I finally achieved my goal. After happening upon this recipe from my girl Emily at Cupcakes and Cashmere, I had to pull the trigger and try it myself. Since the recipe is rather involved, I added a few semi-homemade twists to it to take down the prep time. The results were beyond amazing. If you need a sweet treat to ring in Mexican Independence day, do yourself a favor and save a shot or two of your tequila tonight and add it to these bad boys. You will ring in Cinco in the best possible way, with alcohol in your sweets. Ole!
Makes 2 dozen cupcakes
1 tablespoon plus 1 teaspoon lime zest
¼ cup freshly squeezed lime juice (from about 3 small limes)
1 box white cake mix
1 box vanilla pudding mix
1/3 cup vegetable oil
1 1/4 cup water
1. Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
2. Zest the limes and set zest aside. Juice 1/4 cup lime juice and set aside. In a small bowl, add zest, juice and oil and mix. Set aside.
3. In a large bowl, mix white cake mix and vanilla pudding mix together, add water and eggs. Mix well and add lime/oil mixture. Mix well until batter is mostly smooth with only a few lumps in it.
7. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.
Tequila Lime Buttercream
Makes about 7 cups
3 teaspoons of lime zest (about 2 medium limes)
6 tablespoons freshly squeezed lime juice (from about 3 medium limes)
2 1/2 cups (5 sticks) unsalted butter, at room temperature
4 1/2 cups confectioners’ sugar, sifted
2 shots of white tequila
½ cup sour cream
1. Zest the limes and set zest aside. Juice limes and set aside.
2. In a stand mixer fitted with the paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. If the butter is soft, this should only take 30 seconds, but if the butter is cool, it can take a couple of minutes. Add the sour cream and mix until smooth.
3. Add the sugar, 1 cup at a time, and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the tequila, lime juice and zest, and lime oil, and beat them at low speed for 15 seconds. Increase the speed to as high as you can without making a mess and whip the buttercream until the mixture is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume.
4. Pipe onto cupcakes immediately, or store in an airtight container for up to a week in the refrigerator.
- Add a small lime wedge to the cupcakes as an adornment.
- Add a straw to the cupcakes, to make it look like a margarita glass.
- Sprinkle a pinch of sea salt on top of cupcakes to add a kick
Happy Cinco de DRINKO!
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