So, a few weeks back, we were having a party and we wanted to make sure that everything we served qualified as finger food. And so I found myself looking for a good, somewhat sophisticated summer cupcake. I was searching high and low (on the internet) trying to find something that I thought encapsulated the flavours of summer…and then I read about margarita cupcakes. I couldn’t find a recipe that I totally approved of, so here’s my take on it. Make sure you have limes. Lots of limes.
makes about 30 cupcakes
3 c all-purpose flour (325 g)
1 tbs baking powder
1/2 tsp salt
1 c unsalted butter, at room temperature (225 g)
2 c sugar (450 g)
3 limes, zested and juiced
1/2 tsp vanilla
1 c butter milk
1/2 recipe of Swiss Meringue Buttercream, plus two limes zested and juiced for flavouring and 1 tbs tequila
tequila for glazing
extra lime zest and sea salt flakes (salt the rim!) for topping
1. Preheat the oven to 325 degrees Farenheit (160 degrees Celsius). Whisk the flour, baking powder, and salt together to remove any lumps in a medium bowl.
2. Beat the butter and sugar together on medium-high speed until fluffy. Add the eggs one at a time, followed by the vanilla. Beat in the lime juice and zest.
3. Add the flour in three batches alternating with the buttermilk, beginning and ending with the flour.
4. Spoon the batter into pre-lined cupcake tins until they are 2/3 full. Bake the cupcakes for 25 minutes.
5. While the cupcakes are baking, prepare the Swiss Meringue Buttercream. Once the cupcakes are out of the oven, glaze them with the tequila set aside for that purpose. Once they are completely cool, top with the meringue buttercream, and sprinkle some lime zest and sea salt for garnish.