You Asked For It: Margarita Cupcakes recipe
Ellen Folkman | Special to the Times
Margarita Cupcakes can be made with or without tequila.
I had margarita cupcakes at a party recently and would like a recipe. Thank you.
Barbara Middleton, St. Petersburg
Cindy Shea of Spring Hill shares a recipe she found on the Internet for margarita cupcakes. It's from browneyedbaker.com. If you are a fan of margaritas, you will be a fan of this cupcake. The combination of flavors truly mimics that of a margarita. There is a pleasant lime taste. I used Señor Frog's gold tequila to make the cupcakes. You don't need a super premium or sipping tequila, just something you enjoy drinking. I didn't find this concoction overly sweet even though I did add an additional teaspoon or two of powdered sugar to the frosting, which seemed a bit thin to be piped. (I happen to have cake decorating tips so I piped the frosting but you can just smear it on with a knife.)
By the way, if you prefer not to use tequila, you can omit it in some or all areas. If you omit it from the frosting, add 1 tablespoon vanilla in its place.
Spring Hill resident Angela Maggio would like a recipe for penne alla vodka. Karen Wenner of Palm Harbor recently had fried corn at Magnolia Grille in Palm Harbor. She would love to make it at home since it was a special at the restaurant.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.
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For the cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 ½ limes
¼ teaspoon vanilla extract
2 tablespoons tequila
½ cup buttermilk
1 to 2 tablespoons tequila
For the tequila-lime frosting:
1 cup unsalted butter, at room temperature
2 ¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
Preheat oven to 325 degrees. Line a 12-cup muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, baking powder and salt and 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 a 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.
Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until incorporated, using a rubber spatula to give it one last mix by hand.
Divide batter among the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating at the halfway point.
Allow cupcakes to cool in pan 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.
To make 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. Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt. Mix on medium-high speed until fluffy. If the frosting appears a bit too soft, add additional powdered sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, additional salt or a lime wedge.
Makes 12 cupcakes.