My friend Diane turned the biggie the other day and her husband threw a great party for her.
The babes thinks we should do this everyday; cake, sprinklers, hot dogs… Oh! And a different tutu to wear while she eyes-up one of her favourite people-my Godson Benjamin.
I was asked to bring dessert and was a bit worried. No pressure. Just a dessert for an incredibly special day. Luckily I had seen the most gorgeous recipe the other day at Kithenismyplayground-thank you BLOGLAND!
Margarita Hint-of-Lime CupcakesSource: Adapted from The Hummingbird Bakery Cookbook‘s Vanilla Cupcakes
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk or 2% milk
1 egg
1 tsp. vanilla extract
Zest of 2 limes
Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
Whisk together the remaining milk (1/4 cup), egg, and vanilla (Note from Adventuresindinner: umm yeah, I never do this, I just dump everything in). Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix. Gently fold in lime zest.
Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
NOTE: This recipe makes 12 cupcakes. Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you’re like me, you’ll feel like there’s not enough batter to stretch to 12 cupcakes, but there really is.
Another NOTE from Adventuresindinner: I tripled this recipe and it worked out terrifically.
Margarita Buttercream Source: Inspired by top-shelf margaritas; method adapted from The Best Recipe by the editors of Cook’s Illustrated magazine, Vanilla Buttercream
1/2 lb. (2 sticks) unsalted butter, softened
2 c. confectioners’ sugar
3 T. fresh lime juice
1 T. Triple Sec
1 T. Cuervo Gold tequila
2 T. lime zest
1/16 to 1/8 tsp. salt, to taste
Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes. Add remaining ingredients (starting with 1/16 tsp. salt); beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Taste and adjust salt, if needed. Frosts 12 cupcakes.
Yet Another Note from Adventuresindinner:
For my triple batch of cupcakes I just doubled the icing recipe and had plenty.
Now, kitchenismyplayground piped her cupcakes and they were beyond gorgeous but I’m both too lazy and I need to use Earth Balance margarine as both myself and my Godson can’t have any dairy. The taste is amazing but it just doesn’t pipe.
Instead I got these totally fun mexican inspired toppers from my local cake shop and decorated in the margarita theme. Totally quick, looks lovely and everybody gets dessert.
