Molly and I spent a little time together this afternoon in the kitchen, we made cupcakes.
Margarita Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
zest and juice of 1 1/2 limes
2 tablespoons tequila
1/4 teaspoon vanilla extract
1/2 cup buttermilk
Preheat oven to 325 degrees and line muffin tins with paper liners.
In medium bowl, whisk together the flour, baking powder and salt; set aside.
In an electric mixer on med-high speed, beat the butter and sugar together until pale, light and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add the eggs one at the time, mixing thoroughly after each addition.
Scrape the sides of the bowl, then add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together).
Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Divide batter between muffin cups.
Bake approximately 25 minutes or until slightly golden. Rotate pan at halfway point of baking.
Allow cupcakes to cool 5 to 10 minutes and then remove to cooling rack.
Brush the tops of cupcakes with tequila (I did not do this)
Cool completely before frosting.
Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2 3/4 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
pinch of coarse salt
Whip the butter on med-high speed with electric mixer for 5 minutes.
Reduce speed to low and gradually add powdered sugar, mixing and scraping the sides of the bowl until all incorporated. Give it a mix on med. speed for about 30 seconds.
Add the lime juice, tequila and salt until incorporated and fluffy.
If frosting appears a bit too soft, add some additional sugar, one spoonful at a time.
