Ingredients:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, at room temperature
1 c. granulated sugar
2 eggs, at room temperature
Zest and juice of 1 1/2 limes
2 Tbsp. tequila (plus an additional 2 Tbsp. needed to brush the finished cupcakes with)
1/4 tsp. vanilla
1/2 c. whole milk
FROSTING:
1 c. unsalted butter, at room temperature
2 3/4 c. powdered sugar
1 Tbsp. lime juice
1 Tbsp. tequila
Pinch coarse salt
Directions:
Preheat oven to 325 degrees. Line your muffin tin with cupcake papers.
In a medium bowl, whisk together the flour, baking powder and salt.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light and fluffy (abour 5 minutes).
Reduce the mixer speed to medium and add the eggs, one at a time. Mix thoroughly after each one is added.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract, and tequila. Mix until combined.
Reduce the mixer speed to low. Separate your dry ingredients and milk into 3 small batches. Alternate adding the dry ingredients and milk until all three batches are added.
Bake for about 25 minutes, rotating the pan halfway through. Cupcakes are done when slightly golden brown and a knife or skewer inserted shows only moist crumbs attached. Allow cupcakes to cool for 5-10 minutes. Brush tops with 1-2 Tbsp. tequila.
Let the cupcakes cool completely before frosting.
For the frosting: whip butter on medium-high speed with an electric mixer (whisk attachment) for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is mixed.
Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt. Mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar (one spoonful at a time until desired consistency is reached). Frost cupcakes and garnish with lime zest, a sprinkle of salt and a lime wedge.
No comments:
Post a Comment