What’s better than a regular cupcake? A boozy cupcake!
When my friend, V, gifted me a bottle of Indian Tequila, it promptly made me want to use it in a dessert. For me, Tequila = Margarita (I don’t do shots š) , so a margarita cupcake seemed like the most obvious choice.
A perfect margarita is the right balance between tequila, lime juice and salt. This cupcake incorporates all three elements (yes, salt too!) and really feels like you’re eating a lovely dessert version of the cocktail! How amazing is that?
To bring out the tequila flavour, it’s been used in not one, not two but three places! *Hic*
First, tequila in the cake. It’s a super simple vanilla cake, with a dash of tequila and lime for that extra zing.
Second, soaking the cake in a little tequila for a top-up. While the cake is warm, lightly brush it with some booze so that every bite is magical!
Third, tequila in the frosting. Topped with lime zest and some salt. Just like the rim of a margarita glass š
I’m one of those who doesn’t just drink the cocktail but also licks all the salt off the rim. Tell me you do that too? The salt elevates this cupcake to a whole new dimension and you feel like you’re not really having dessert. Which is great, but also dangerous because these can get wolfed down fast! Very fast!
The cupcakes are moist, tangy, boozy and altogether lip-smackingly good! When you are feeling festive or have guests over, I highly recommend making a batch of these cupcakes. They are delicious and pretty š Best combination š
Margarita Cupcakes
Ingredients
Cake:
1.5 cups (180g) all purpose flour
1.5 tsp baking powder
1/2 tsp salt
2 tsp lemon zest
2 tbsp lemon juice
1/4 tsp vanilla extract
100g soft butter
1/2+1/8 cup (125g) granulated sugar
2 eggs
1/2 cup milk
1/2 tsp vinegar
2.5 tbsp tequila
Soak: 2 tbsp tequila
Frosting:
1/2 cup castor sugar
100g soft butter
1 tbsp tequila
1/2 tsp salt + some for sprinkling on top
2 tsp lemon juice
2 tsp lemon zest
Directions
- Preheat the oven to 175C and line 12 cupcake moulds
- Mix the milk and vinegar and let it stand for five minutes
- Cream the butter and sugar together, for about 2-3 minutes, till fluffy and light
- Add eggs one by one and mix. Mix in the vanilla extract, lemon juice and tequila
- Sift together the flour, baking powder, lemon zest and salt
- Add the flour mixture and milk+vinegar alternately (flour, milk, flour, milk, flour). After each addition, mix till just combined
- Fill each liner half way and bake for 30 minutes. The muffins are done when a tester comes out clean and they spring back when touched
- Take the cupcakes out of the oven. Dip a brush in the tequila (2 tbsp) and brush each one while it is hot so that it absorbs well
- Let them cool to room temperature and prepare the frosting in the meantime
- For the frosting, whisk the butter till it is light and pale. Mix the sugar, tequila ,salt and lemon juice. Mix till well combined and to the consistency you like
- Transfer to a piping bag and using a nozzle of your choice, pipe over each cooled cupcake
- Top each with a pinch of salt and lime zest. Serve!
My Tuck Box 
Wow!! They sound delicious… landlady Kay demands her share!!
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