Tag Archives: butter cream

Total Solar Eclipse Lemon and Blackberry Cupcakes

Celebrating the 2017 Total Solar Eclipse, I have created for you a Total Solar Eclipse lemon cupcake with a blackberry cream cheese filling and blackberry buttercream frosting.

Total Eclipse Lemon and Blackberry Cupcakes

 

Happy Thursday Loves!

I know I usually don’t post my cupcake recipes until Friday but I wanted you to have enough time this weekend to get these whipped up before the big event Monday.

Total Solar Eclipse

If you are in the US, a very special event is happening this Monday and is the inspiration for this cupcake.

This Monday, August 21, the United States will be experiencing a total solar eclipse spanning from coast to coast. The last time the United States experienced a solar eclipse crossing the Atlantic to the Pacific like this was June 8, 1918.

Band of Totality

The band of totality (the region where the total eclipse will be most visible) will be a seventy-mile wide band that stretches from South Carolina to Oregon. The states the band will cross through are as follows: South Carolina, North Carolina, Georgia, Tennessee, Kentucky, Illinois, Missouri, Kansas, Nebraska, Wyoming, Idaho, and Oregon (1).

Of course, the band of totality will be sweeping right through North Carolina (my old home state) while I’m sitting down here in Florida viewing only a partial eclipse.

Baking Conversion Cheat Sheet

NASA

My family thoroughly enjoys space wonders just like this. I mean, my husband and I did get married in a planetarium after all.

Just a few weeks ago we visited the Kennedy Space Center in Cape Canaveral and were able to have first-hand experience with NASA and their explorations.  That is a post for a different day though.

However, if you are interested in learning more about the solar eclipse, NASA is an awesome resource and you can learn all about what to expect during the eclipse. They also advise how to view the eclipse safely.

*WARNING: For your safety, please know that looking directly at the sun is extremely dangerous. Even sunglasses and tanning goggles are not adequate protection for viewing the eclipse. Please make sure to only use approved viewing glasses or make your own NASA approved viewing box here.*

Total Eclipse Lemon and Blackberry Cupcakes

Inspiration

Whether you are planning a fun eclipse party or you just want to have a fun treat for the family, I created an eclipse inspired cupcake just for you. These tasty treats can be enjoyed for outside viewing or inside viewing online.

Blame it on living in Florida but while the rest of the US is gearing up for pumpkin spice season, I am still in the dead heat of ninety-five-degree summer. I am still in the mood for those light and refreshing summer fruit flavors. What about you? Are you still enjoying the warm rays of summer or are you ready to get your pumpkin season on?

Total Eclipse Lemon and Blackberry Cupcakes

Lemons and Blackberries

Thinking about fresh fruits and sunshine, I immediately decided to make the base of the cupcake a tart yellow lemon cake.

The lemon zest and additional lemon juice really bump up the tart citrus flavor of these cupcakes.

All in the Filling

To soothe out the tartness and also add more to our eclipse theme I thought it would be neat to fill the center with a blackberry cream cheese filling.

The idea here was to make the base of the cupcake be like the sun. I knew I would be demonstrating the eclipse with the icing but I wanted another way to turn these lemon cupcakes into distinctly Total Solar Eclipse cupcakes.

After filling the cupcake tin half full of lemon cake batter, use a piping bag to squirt just a little nickel sized dot of blackberry filling in the middle. With any luck, it will create a circular or even a crescent shape inside the cupcake. When it is cut open, you will get a nice viewable cupcake eclipse.

Total Eclipse Lemon and Blackberry Cupcakes

Over the Moon

Now, for the Total Solar Eclipse cupcakes, I wanted to alter the color of the icing so as to make it more resemble the moon passing in front of our lemon cupcake sun. But, unaltered, our icing would be a gorgeous pink color and would be very desirable when making these cupcakes for any other occasion.

This moon like effect is also why I chose to use a  Wilton 402-2001 No. 2A Round Decorating Tip, Multicolor to create a round puffed look rather than my usual swirl. I used the same tip for a similar effect on my Free the Nipple Black Forest Cupcakes.

If you find the plain moon icing a bit boring or unattractive, you can always dress it up with a little lemon zest sprinkled over or even a blackberry perched on top.

Total Eclipse Lemon and Blackberry Cupcakes

Why is this not a thing?

As excited as I am for this unique phenomenon, I am surprised I have not seen many advertisers jump at the opportunity to bank on this event.  I did see some very humorous and clever advertising by Chiquita though and their “banana sun”.

My friend Brooks, over at OurParentPlace, and I were just discussing this the other day. Why hasn’t Eclipse gum jumped on this opportunity? I mean, it is in their name!

Brooks is an awesome momma that writes about the unique intersectionality of mental health and parenting. She has first-hand experience with both and helps support other moms dealing with similar issues.  She also resides right in the middle of the band of totality! (I’m so jealous!)

Total Eclipse Lemon and Blackberry Cupcakes

Let me hear from you in the comments. Are you in the band of totality? Will you be hosting your own eclipse soiree? What do you think of these Total Solar Eclipse cupcakes and what other thematic goodies could you put with them? Let me know down below!

 

 

 

 

 

 

  1. Cofield, Calla and Tariq Malik. “Total Solar Eclipse 2017: When, Where and How to See It (Safely)”. https://www.space.com/33797-total-solar-eclipse-2017-guide.html.Space.com, 15 08 2017.
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Lemon Cupcake
Blackberry Cream Cheese Filling
Blackberry Butter Cream
Servings: cupcakes
Instructions
Lemon Cupcake
  1. Preheat oven to 325 degrees. In a large mixing bowl using an electric mixer with the paddle attachment, cream butter, and sugar together.
  2. Add eggs to the sugar mixture one at a time mixing on medium speed until well blended.
  3. In a separate bowl, whisk together flour baking soda and salt.
  4. Add a third of the flour mixture to the sugar mixture. Then add half of the Greek yogurt. Alternate between the flour mixture and Greek yogurt until all ingredients are used. Mix thoroughly on medium speed.
  5. With a spatula, scrape down the sides and bottom of the bowl to make sure batter is well mixed. Fold in lemon zest and lemon juice.
  6. Fill lined cupcake tin half full. Squeeze dolup of blackberry filling into the center of each cupcake. Spoon lemon batter over the blackberry filling.
  7. Bake at 325 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool on baking rack.
Blackberry Filling
  1. In a blender, blend together the creamcheese, egg and sugar.
  2. Add a cup of blackberries and mix thoroughly.
  3. Add food coloring a drop at a time to reach desired color.
  4. Spoon filling into piping bag to easily fill centers of cupcakes.
Blackberry Butter Cream
  1. In a large mixing bowl, using the whisk attachment of an electric mixer, cream the butter and shortening on medium speed for about two minutes.
  2. Add lemon juice and blackberry puree to butter mixture. Beat on medium speed until well blended.
  3. Add powdered sugar one cup at a time. Mixing thoroughly between additions.
  4. Fold in lemon extract.
  5. Wait for cupcakes to cool before frosting.
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Vera’s Peach Spice Cupcakes with Kiwi Sparkler Icing

A super sweet collaboration with Vera from Voice of Vera inspired a whole new world of connections and custom cupcake creations. This Peach Spice Cupcake with Kiwi Sparkler Icing was created just for her.

The Inspiration

One of my favorite things to do is to go gift shopping for someone special. I like the feeling of thinking about them and thinking about what they would enjoy while searching the aisles. Many times, a type of candy , a specific animal or a figurine will remind me of a memory we shared together.

Baking isn’t much different. I was making Little Cakeasaurus Rex his Chunky Monkey Cupcakes and I was thinking about him the entire time. Thoughts of his monkey toes curling around my finger when he was a baby and how he would even hold his bottle with his feet spun around my mind like the batter around the beater.

I decided it might be fun to start connecting my recipes to people. How neat would it be to connect with other inspiring and adventurous people and create a custom cupcake flavor representative of who they are and what they do?

Who is Vera?

I was discussing this idea with Vera from Voice of Vera and she was excited to start swapping recipes and have me make a custom cupcake recipe for her.

Vera is a creative mom of four and blogs about her adventures including fashion and DIY.  One of my favorite things about her blog is that it is full of inspiration and her uplifting motto says it all:  “The best is yet to come!”

When she described her favorite flavors as being sweet, tart and fruity, the recipe practically wrote itself. I knew I needed something fun and flavorful for this awesome woman.

Custom Cupcake Creation

When the warm weather comes around, I can’t help but get a taste for fresh tropical fruit. Pineapples, kiwis, raspberries,you name it, I love them!

Growing up in North Carolina, our summer vacation was always a four hour trip to Myrtle Beach, South Carolina. Along the way, the family tradition was always to stop at a fruit stand and grab a basket full of big juicy South Carolina peaches. One bite of that peach and you would have sweet syrupy juice dripping down your chin. That sweet nostalgic flavor equates to summer for me. Now that we are knee deep into summer vacation, I am having an intense hankering for that sweet peach deliciousness.

This Peach Spice Cupcake recipe satisfies all of those tropical fruit cravings and has the added bonus of reminding me of a cocktail.

Peaches check off the sweet and fruity requirements for Vera’s custom cupcake. Now, I needed that tart flavor to bring it all together.

 

Peach and Kiwi

Peaches and kiwis? I know, right?! Who knew? The fact is, peaches have such a sugary taste to them that I felt a peach cupcake in the middle of summer desperately needed a complementary tart icing.

Kiwis provided the tartness to balance this recipe and make it the perfect sweet, tart and fruity flavor we were looking for.

 

A Kiwi Sparkler is a summer cocktail that includes kiwi and peach scnapps. How perfect?! The peach schnapps is what I would use to tie the kiwi icing to its peachy cupcake counterpart.

Now, I used Florida peaches for the Peach Spice Cupcake. Florida peaches are much smaller and less juicy than their Georgia and South Carolina relatives. They still provided that popping peach flavor though which is all I needed.

However, the difference is important. Pay attention!

Important!

If you are using a juicier peach for your baking endeavors, you may need to make adjustments to the recipe. If your ingredients are too wet, your cupcakes will shrink or sink in the middle. To offset this, you can either bump up your dry ingredients accordingly or you can just reduce the amount of peaches you use.
Personally, I would just do the latter. Adding in less peaches is way easier than adjusting the rest of the recipe and if they are that juicy, you won’t be losing any of the flavor.

Let’s get started!

Go ahead and set your oven to our favorite temperature of 350 degrees. Now is a good time to go ahead and put cute cupcake liners in your tin. You can get colorful and thematic ones here.

In a large mixing bowl, beat your butter and sugar on medium speed until nice and smooth. Then, add in your egg, vanilla and rum. The rum is going to make your batter look pretty wet and runny. It may also make it look like it is separating. It is okay and it won’t be ugly for long.

In a separate bowl, whisk together your dry ingredients. This is your flour, baking powder, salt, baking soda, cinnamon and ginger. It doesn’t matter how many cupcakes I make, every time I add in the baking soda, salt and baking powder, I always feel like I am about to create a science experiment. I mean, I am a culinary chemist to some extent.

 

Usually a recipe like this will use buttermilk to mix alternately with the dry ingredients. I decided to try something a little different by using Greek yogurt instead. The step works out about the same.

Pour about a third of your dry ingredients into your wet batter mix. Mix on low speed until well blended. Then add in half of the Greek yogurt and blend again. Keep alternating until you finish with the last third of the dry ingredients. Mix until well blended but do not over mix.

Fold in the peaches with a spatula and spoon batter into cupcake liners. You want to fill the cups three-fourths of the way full. Bake at 350 degrees for twenty-four to twenty-eight minutes. Mine were done at about twenty-six minutes. Just keep an eye out on them and check with a toothpick. The toothpick should come out clean when the cupcakes are ready.

Now for the Icing!

In a large mixing bowl, beat the butter and shortening together until smooth. This is easily accomplished with a whisk attachment for a stand mixer, but I’ve been successful using my old hand-me-down GE hand mixer too.  To make sure the icing stays smooth and silky, sift the powdered sugar in to the bowl one cup at a time, beating between each cup.

In a blender, blend about three kiwis into a puree. Peel the kiwis first with a potato peeler, leaving just the fleshy green fruit. I used the Ninja Blender to make the puree. Two presses of the pulse button and the kiwis are liquefied into a tart puree.

The kiwi puree definitely resembles baby food at this point. I thought it might make the icing a strange pea green color but the  white powdered sugar lightens the color tremendously. Add the kiwi puree, salt, peach schnapps and vanilla extract to the powdered sugar mixture. You will want to mix that on medium speed until well blended.

Sift the last cup of powdered sugar into the mixing bowl and mix on medium speed. Your icing will be smooth and almost silky feeling. There will be some specks from the kiwi seeds mixed throughout the icing.

 

Now it is time to enjoy.

Top those juicy sweet Peach Spice cupcakes with the Kiwi Sparkler icing and you have the perfect summer treat. I hope you love the sweet, tart and fruity flavors of this unique cupcake.

Make sure to head over to Voice of Vera and let her know how much you love her custom cupcake flavor.

If you are interested in developing your own custom flavor or having me develop one for you, please leave a comment below. I’d love to connect to with you!

This is how we make life taste sweeter together!

 

Peach Spice Cupcakes with Kiwi Sparkler Icing
Print Recipe
Juicy sweet peach spice cupcake with chunks of real peaches topped with a tart Kiwi Sparkler icing.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Peach Spice Cupcakes with Kiwi Sparkler Icing
Print Recipe
Juicy sweet peach spice cupcake with chunks of real peaches topped with a tart Kiwi Sparkler icing.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Ingredients
Peach Spice Cupcakes
Kiwi Sparkler Icing
Servings: cupcakes
Instructions
Peach Spice Cupcakes
  1. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar until smooth.
  2. Add egg, vanilla extract and rum to butter mixture. Mix on medium until blended. The rum will make the batter separate. It will not look pretty but it will be okay in the end.
  3. In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and ginger.
  4. Mix the dry ingredients in with the wet ingredients, alternating with the Greek yogurt. Start and end with the dry ingredients.
  5. Fold in chopped peaches and spoon into a lined cupcake tin 3/4 full. Bake at 350 degrees for 24-28 minutes or until toothpick inserted comes out clean. Remove from tins and cool on rack.
Kiwi Sparkler Icing
  1. Beat butter and shortening with a whisk attachment on medium speed until smooth.
  2. Add two cups of powdered sugar sifted, one cup at a time. Mix well between additions.
  3. In a blender, puree three kiwis to make 1/2 a cup of puree.
  4. Add kiwi puree, salt, peach schnapps and vanilla extract to the powdered sugar mixture. Mix on medium speed until smooth.
  5. Add last cup of powdered sugar to the mixture and beat on medium to high speed until icing is smooth and silky.
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Summertime Tequila Margarita Cupcakes

Summertime means toes in the water and butt in the sand and a Tequila Margarita cupcake in hand. These Cuervo-ed cupcakes are all you need to round out your Margaritaville themed summer bash.

Summertime Tequila Margarita Cupcakes

 

It is Friday folks!

That means we made it through another week and it is time to celebrate!

It is five o’clock somewhere and if you haven’t broken out the tequila yet, maybe you should go ahead and do that. Today I’m making heavily alcoholic Tequila Margarita Cupcakes with a Tequila Lime Butter Cream Icing.

Tequila topped in tequila! Yes, siree!

Summertime Tequila Margarita Cupcakes

Summer brings on all the fun festivals and fiestas. This Tequila Margarita cupcake is sure to be a crowd pleaser wherever you may be headed.

Now, I have made Margarita Cupcakes several different ways but this is by far the most…should I say lush? The first time I attempted concocting the perfect Margarita cupcake, I made a purely lime based cupcake with a Tequila Butter Cream Icing. Well, that was nice and all but the lime flavor wasn’t very strong and it didn’t make me think of Jimmy Buffett when I took a bite.

Today, I present to you the new and improved Tequila Margarita Cupcakes specially concocted for that perfect tequila margarita taste.

Summertime Tequila Margarita Cupcakes

 

Start by preheating your oven to 350 degrees. This is another recipe where we will be keeping our Wet Ingredients from our  Dry Ingredients.

In a large bowl, whisk together the dry ingredients of flour, baking powder, and salt. Place this bowl to the side for a moment while we prepare the Wet Ingredients.

Summertime Tequila Margarita Cupcakes

In a large mixing bowl, pour the sugar and lime zest.  Now the idea here is to get your sugar all limed up. (I start singing “Put the lime in the sugar bowl and shake it all up.”) You can press it with a fork or your fingers or whatever you’ve got until the sugar is fully mixed with lime oils. If you have a paddle attachment, use it to mix in your butter, eggs and vanilla extract until smooth.

Summertime Tequila Margarita Cupcakes

Put the lime in the sugar bowl and shake it all up! Click To Tweet

This recipe calls for buttermilk. Sometimes, when I plan ahead, I have buttermilk on hand.

Other times, I do not and I still want my Tequila Margarita cupcakes!

So, I improvise. That is really what cooking is all about anyway.

Summertime Tequila Margarita Cupcakes

 

To make your own improvised buttermilk, you will need white vinegar and regular milk (whole or 2% would work best). Take one tablespoon of white vinegar and then fill your measuring cup with milk until it reaches a full cup. Stir and let it sit. It will look chunky and separated. That is actually what it is supposed to look like believe it or not.

It isn’t time for the buttermilk yet but if you needed to make your own like I did, it will need to sit for a few minutes and now is a good time to do that.

Summertime Tequila Margarita Cupcakes

Your mix doesn’t look like cake mix yet and that’s okay. It is going to look a lot funnier before it gets better. Add the lime juice and tequila. Yay tequila! That’s our favorite part, right? Mix on medium speed and scrape down the sides occasionally. The sugar will want to stick to the walls. Don’t let it.

Alright, now time for those Dry Ingredients. Pour a third of the mix in with the tequila mixture. Then pour half of the buttermilk in. I just leave my mixer turning while I’m alternating between the two. Just make sure to have your mixer on a slower setting so you don’t fling flour everywhere. Then add another third of the flour mix, followed by the rest of the buttermilk, and finishing with the flour. Just make sure it is mixed in well before moving to the next ingredient. I found this batter to be thicker than some of my other recipes.

To make your presentation pristine, line your tins with paper cupcake liners. I like to use yellow or green to go with the traditional margarita color. I spray them with cooking spray too and it makes the paper easier to remove.

Oh! I almost forgot, I found this nifty little tip on Pinterest and it really works. Place a little rice in the tin underneath the liners and it helps to prevent the bottoms of your cakes from getting all oily. This is especially helpful if you’ve decided to use adorable little liners.

Fill the cups 3/4 of the way full and place in oven for about twenty minutes. Typically, I only fill my tins 2/3 full but this is a denser cake and they do not rise the same as other cakes. A toothpick inserted will come out with very few crumbs when removed.

Summertime Tequila Margarita Cupcakes

Let those Cuervo-ed cupcakes cool while you prepare the icing.

What better way to top a drunken cupcake than with a drunken icing? Let me tell you, this is the best icing I think I’ve ever made. I’m not just tooting my own horn. I mean I’ve experimented a lot in my kitchen and this has been one of the most successful experiments thus far.

Summertime Tequila Margarita Cupcakes

 

One of my absolute favorite things to do in the kitchen is to experiment! This means adding flavors together that are unexpected or it could mean I didn’t have the ingredient I was supposed to have and I had to improvise.  Improvising is a totally acceptable way to make any recipe your very own.

Often I cook and bake on a whim and I am not running out to a store to pick up something for one freaking recipe.  I am sure you are familiar with that feeling too. You get really excited for a recipe and then while you’re reading over the ingredients you start making a mental grocery list of what you may not have on hand.

Well, my answer to this is just to fake it until I make it. If I don’t have that particular ingredient, I just add in a few things I think will correspond with the flavors. I take what I have and I make it work. Previously, I’ve made tequila butter creams that required meringue, or triple sec or a number of other ingredients.

Summertime Tequila Margarita Cupcakes

I mention this because this recipe has some ingredients that I wouldn’t expect to be common in most households. I tend to collect liqueurs for just such experiments in the kitchen and to develop new flavor combinations. However, I thoroughly encourage you to look around and see what else you have that might work just as well. I don’t only encourage it, I promote it. Please share with me any of the alterations you make while baking these delicious Tequila Margarita Cupcakes. Leave a comment below, even if you have to substitute the tequila!

This icing uses your favorite tequila, an orange liqueur, and a key lime liqueur to round out that delicious margarita flavor.

In a small bowl, mix those together with the salt and set aside.

In a large mixing bowl, cream the butter and the shortening. I use the whisk attachment on my Kitchenaid mixer to help get that smooth creamy consistency. Let your mixer spin on medium speed for about two minutes and that should do the trick.

Summertime Tequila Margarita Cupcakes

 

Man, I love my Kitchenaid mixer with attachments. I have been baking for a long time but I actually did not acquire my Kitchenaid until just a few years ago. Providing a custom cake for a wedding and a friend meant I was paid with a Kitchenaid. How awesome is that?! I know that upfront it may seem pricey, but I promise it is worth every penny! You can get ahold of a KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red just like mine to make all of your baking adventures easier.

Now that the butter and shortening are smooth, add in three cups of powdered sugar. Add it in one cup at a time and make sure it is well blended before adding the next.

Now it is time to beat in your liquids. The icing will look really wet but we are about to thicken it up. And like the witch in Hansel and Gretel, we are going to thicken it up with sugar. The remaining powdered sugar is added one cup at a time and beaten until the mixture is well blended. The icing will be light and fluffy.

Summertime Tequila Margarita Cupcakes

If you notice, your icing is a creamy beautiful white. That is well and good for icing but when I think margaritas I think of that tropical fluorescent lime green color. Eight to ten drops of Neon green food coloring provided the color I desired. This is baker’s choice really. If you want white, go with white. I wanted Neon Green, so I went with Neon Green. If you want Barney purple, go with Barney purple (but you’re going to need some other food colors for that).

As for garnishing these bad boys, I had an extra lime or two left over from the cupcake recipe and decided to zest the top and then add a slice of lime. By the way, I think dipping the lime in the icing and then sucking it off while biting the lime is absolutely delicious. It has the sweet and sour combination down to perfection. Also, who can have tequila without sucking on a few limes?

Summertime Tequila Margarita Cupcakes

 

Be safe out there this summer. Soak up the sun and dip your toes in the waves. I hope you enjoy these delectable Summertime Tequila Margarita cupcakes. Let me know that you love them by sharing this recipe with your friends!
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Ingredients
Tequila Margarita Cupcake
Tequila Lime Butter Cream
Servings: cupcakes
Instructions
Tequila Margarita Cupcake
  1. Preheat oven to 350°. In a large bowl, whisk together the dry ingredients of flour, baking powder and salt. Set aside.
  2. In a large mixing bowl, mix sugar and lime zest together until sugar is well coated in lime oils. With a paddle attachment, mixing on low to medium speed, add in butte, eggs and vanilla extract until smooth.
  3. Add lime juice and tequila to butter and egg mixture. The consistency will be very wet. Mix on medium speed and scrape sides as necessary to keep the sugar from sticking.
  4. Alternating between the flour mixture and the buttermilk, add a third of the flour mix to the butter and egg mixture. Mix thoroughly. Then add half of the buttermilk.
  5. Add another third of the flour mixture and mix thoroughly then the remaining half of the buttermilk.
  6. Finish by adding the last third of the flour mixture. Mix on medium to high until all ingredients are well mixed. This will be a thick batter.
  7. Fill lined cupcake tin about 3/4 full. Bake for 20 min or until toothpick comes out clean.
Tequila Lime Butter Cream
  1. In a small bowl stir together the tequila, both liqueurs and salt, and set aside.
  2. In a large mixing bowl with the whisk attachment, beat the butter and shortening on medium speed for about 2 minutes until smooth.
  3. Add three cups of powdered sugar to the butter mixture one cup at a time. Make sure powdered sugar is well blended before adding the next cup.
  4. Add tequila mixture to butter and sugar mixture. Beat on low to medium speed. The icing will be very wet.
  5. Add remaining powdered sugar one cup at a time, mixing well between each cup.
  6. Beat icing on medium to high until it is light and fluffy. Stir in food coloring with a spatula if desired.
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