Margarita Cupcakes

Alright! I’m a day late and a dollar short on posting this!  Yesterday was Cinco de Mayo, so I made these Margarita cupcakes.  I was actually testing them for a bake sale I am helping with next week.  I figured Cinco de Mayo was the perfect day to try them.  I had many taste testers for this cupcake and everyone loved them.  Although Jared didn’t think they were bake sale appropriate, so I might make a few adjustments if I decide to make them for the bake sale.  If you decide to try them let me know how it goes.  :)

Margarita Cupcakes  
Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk
For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila

1/2 tsp cream of tartar*

*I had trouble getting the frosting to stiffen back up after adding the butter, so I added cream of tartar.  I don’t know if it’s an altitude issue, but it worked.

Directions:
To make the cupcakes, preheat the oven to 325˚ F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  Next, I found a syringe and, as Rebecca says, I gave the cupcakes a shot of Tequila.  It was probably about 5-10cc of Tequila.  It may have been a little strong.  :)

Frosting:
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8-10 minutes.
Reduce the speed to medium, switch to the paddle attachment, and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!)  Stir in the lime juice and tequila and mix until fully incorporated and smooth. *I’m not sure if it’s and altitude thing, but I added 1/2 tsp of cream of tartar because I couldn’t get the frosting to stiffen back up again.  Mix on high until frosting starts to stiffen up again.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Frost the cooled cupcakes with the buttercream.  Garnish with lime zest and lime slices as desired.

This recipe was adapted from Annie’s Eats.  She makes the best cupcakes!