Monday, September 5, 2011

Searchin for my lost shaker of salt: Margaritaville Cupcakes

I can't remember the last time I sat on a beach and did nothing. The ocean surf brushing your bare toes while reading a book in one hand and sipping a tropical drink in the other. Wouldn't that be a great life. 

For most of us who are constantly on the run, the beach bum life is not always attainable. Instead, I dream and listen to Jimmy Buffett. However, why not incorporate Buffett's lessons into my baking? 

I'll always remember when Ryan took me to my first Jimmy Buffett concert. Those parrot-heads are crazy- and very amusing as well. Sometimes you need to have a little fun and let loose. So here's a dish to make them proud. 

I spiced up my friend's 21st and brought the tropical beach drink to her, in the form of a cupcake. Margarita cupcakes are simple- all you really need is tequila and lime. The lime and tequila play off each other to create the perfect Margarita flavor- in the cake. It's full of citrus and tangy zings.

There is tequila in the frosting- so if you are serving anyone underage, the frosting still is fine without the alcohol.  

Note: Make sure to ice quickly because since it is a butter based frosting- it will start to melt in the bag. 

Margaritaville Cupcakes
For the Cupcakes:
1½ cups all-purpose flour
1½ 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 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. 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, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool 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 them.
9. To make the 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. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.

Bon App├ętit!

1 comment:

  1. Hi! I'm here via 20sb, these cupcakes look amazing and so adorable.