Today is Cinco de Mayo! If you are looking for a a treat to make for your own celebration, try this Margarita Cupcake recipe from Bonnie Marcus Cupcakes & Cocktails cookbook.
Margarita Cupcakes (makes 12)
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup/1 stick unsalted butter, softened
1 cup superfine sugar
2 teaspoons vanilla extract
2 large eggs
1/3 cup milk
3 tablespoons tequila
juice and zest of 1 lime
3 large egg whites
¾ cup sugar
1 cup/2 sticks unsalted butter, softened
¼ cup triple sec
zest of 1 lime
green food coloring
- Preheat the oven to 350 degrees Fahrenheit and line a 12-hole cupcake pan with paper cupcake liners.
- Sift together the flour, baking powder, and salt into a bowl. Put the butter and superfine sugar into a separate bowl and beat until pale and fluffy. Add the vanilla extract and the eggs, one at a time, beating after each addition. Add half of the flour mixture and the milk, tequila, and lime zest and juice and beat until combined. Add the remaining flour mixture and mix.
- Spoon the batter into the paper liners and bake in the preheated oven for 20 minutes, until a toothpick pushed into the center of a cupcake comes out clean. Let cool in the pan for 1 – 2 minutes, then transfer to a cooling rack to cool completely.
- To make the frosting, put the egg whites and sugar in the top of a double boiler (or use a heatproof bowl set over a saucepan of gently simmering water) and whisk over simmering water until the sugar has completely dissolved. Remove from the heat and whisk the mixture for 4 – 5 minutes. Add the butter, 2 tablespoons at a time, and continue to whisk until the mixture holds stiff peaks. Add the triple sec, lime zest and 2 drops of food coloring and stir until just combined.
- Spoon the frosting into a pastry bag fitted with a star-shaped tip and pipe it onto the cupcakes.
Grab a copy of Cupcakes & Cocktails by Bonnie Marcus for $9.99