Hey everyone! I hope you are all doing great. Today is National Margarita day so I decided to make something special to celebrate. After our 2 trips to Mexico (so much fun!!), my husband likes to have a bottle of tequila at home, just to sip it or for margaritas. This recipe is really good to celebrate Cinco de Mayo too! I made these cupcakes 2 years ago, but now I have improved the recipe and it has a tequila-lime curd inside which is the bomb! This recipe has 3 parts: the cake, the filling and the frosting.
For the tequila, I used Magave Anejo (You can find it at Costco). Let’s get started and hope you like! Cheers Amigos!
Ingredients
Yields 12-14 cupcakes
For the Tequila-Lime Cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup white granulated sugar
2 eggs, at room temperature
2 limes, zested and juiced
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup milk room temperature
For the Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2 ¾ cups powdered sugar,sifted
2 tablespoon lime juice
2-3 tablespoons tequila
Pinch of salt
For the Tequila Lime Curd
5 tablespoons butter
2/3 cup fresh squeezed lime juice
zest of 3 limes
4 tablespoons tequila
6 egg yolks
1 cup white granulated sugar
Pinch of salt
Directions:
In a small saucepan over medium heat, melt the butter. Remove the pan from heat, whisk in sugar, zest, lime juice and tequila. Add the yolks to the pan, one at the time, mixing well after each addition. Return pan to medium-low heat, whisking constantly until mixture thickens or coats the back of a wooden spoon. Immediately press mixture trough a mesh strainer into a clean bowl. Cover with plastic wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm about 3 hours.
1.- Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2.-In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3.-Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 4 minutes). Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. Add the lime zest, lime juice, vanilla extract and tequila. Mix until combined, the mixture may start to look a bit weird, but it will all come back together, so do not worry.
4.-Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the milk in two batches. Mix only until just incorporated. Divide the batter between the muffin cups. Bake until the cupcakes are light golden brown on top and a toothpick inserted in the center has moist crumbs attached, about 25 minutes.
5.-Allow cupcakes to cool and then remove to a cooling rack.
For the lime-tequila buttercream 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 add the powdered sugar little by little, mixing and scraping the sides of the bowl until all is incorporated. Increase speed to medium and mix for 60 seconds. Add the lime juice, tequila and salt, and beat on medium-high speed until incorporated and fluffy, that will take a couple of minutes.
Now what do I do?
To put the cupcakes together:
1.-Use a long thin tip ( I used Wilton #230 tip) to fill the cupcake with lime curd. Make sure you insert a good amount into each cupcake.
2.-Frost the cupcakes with the buttercream frosting. I used Wilton # 1M.
3.-Enjoy!!!
