Margarita Cupcakes and Frosting

May 5th lasted 24 hours, as did the cupcakes I made for the occasion. These cupcakes were the result of Cinco de Mayo falling and a Friday, me being tired, and wanting a margarita but not wanting to go out for one.

Ingredients: Makes 12 cupcakes

1 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/2 cup (1 stick) butter, at room temperature

2 eggs, at room temperature

1 shot (2 tablespoons) tequila

2 limes, zested and juiced

1/2 cup whole milk
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325°F

2. In a separate bowl, whisk together the flour, baking soda, and salt. Set aside

3. Using an electric mixer (or stand mixer) on medium beat the butter and sugar until creamy and thick(er). It should be a pale yellow in color

4. Slow the mix to low-medium and beat the eggs in one at a time

5. Add the lime juice, , lime zest vanilla extract and tequila. Mix until combined. The batter will start to look curdled at this point - don’t worry.

6. Reduce the mixer speed to low and add the whole milk and dry ingredients (flour, baking soda, salt) in three small batches. Alternate between the dry ingredients and the milk until both are completely added.. Mix until just incorporated. Remember to scrape down the sides with a spatula throughout this step.

7. Divide the batter among the muffin pan cups. Fill each cup about 1/2 to 2/3 full. Bake cupcakes for 23-24 minutes (or until a toothpick comes out clean)

8. Let cupcakes cool before frosting them.

Frosting:

4 cups powdered sugar

2 tbsp tequila

1 tbsp lime juice

zest of 2 limes

2-3 generous pinches of coarse salt

1 cup sugar (room temp)

1/2 tsp vanilla extract

Directions:

1. Cream the butter with a hand or stand mixer (2-3 min)

2. Add powdered sugar - incorporate 1 cup at a time. Save 1/2 cup

3. Add lime zest, lime juice, tequila, 1/2 tsp vanilla extract. mix

4. Add 1/2 powdered sugar (or more until desired consistency for piping)

5. Pipe frosting onto cupcakes

6. Eat and enjoy!