Sunday, August 18, 2013


A few months ago, for Cinco de Mayo, we made fajitas. What goes with fajitas? Frozen margaritas! Unfortunately, I don`t have a blender, and until recently, we didn`t have enough room to even make ice, so that was out. Luckily, last year, while looking for Cinco recipes, I stumbled upon a website with the most fantastic cupcakes ever. Margarita cupcakes. Adult only. I did make the kids pinata cookies though, so no one was left out. These are fantastic. You can change the content of the tequila in the icing to make it stronger or weaker, so no worries. Also, if possible, I would buy your tequila in Germany as I ended up paying 25 chf for a small bottle. Sad, but I also needed it for a marinade, so all was not lost.

Here is where I found the original recipe. Her pictures are gorgeous. This is the second time I had made them and since it was just us this time, I was more interested in the eating of them than making them look beautiful. Check out her page. I also changed the recipe the second time, but did follow hers the first.

What you need:

1.5 cups flour
1.5 tsp of baking powder (backpulver)
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
2 room temperature eggs
zest and juice of 1.5 limes
2 Tbls tequila
1/4 tsp vanilla
1/2 cup milk + 1 tsp lemon juice OR 1/2 cup buttermilk

For the frosting:
3 Tbls powdered sugar with 1 1/2 Tbls tequila. This will make a thick icing. See the original recipe for another frosting option

For extra tequila flavor, before icing the cupcakes, brush them with some more tequila (about 1-2 Tbls total)

I used a silicon muffin pan, if you don`t have one, make sure to use cupcake or baking cups.

In a bowl, mix together the flour, backpulver and salt.

In another bowl, beat the butter and sugar until light and fluffy.

Add the eggs, mixing in between. Add the lime zest, juice, vanilla and tequila. Mix well. If it looks like curdled milk, you`ve done it right.

Add the flour mixture, alternating with the buttermilk (or milk and lemon). Mix only lightly. Once everything is blended, stop.

Pour the batter into the muffin pan, cook at 160 C for about 25 minutes. Stick a toothpick in the muffin to tell if they are done. If it comes out wet, add another 2 or 3 minutes. If dry, you are done.

Let the cupcakes cool. If you wish, brush the tops with tequila and then add the icing once they are completely cool. If you won`t be using them all immediately, it is easier to just ice the ones you need as you can seal the rest in a bag of dish.

To ice, put the powdered sugar in a small bowl and add the tequila. Mix until incorporated. You want it to have enough liquid to spread easily, if you end up with it too runny, just add a bit more sugar. You can use a spoon/knife to spread the icing, or an icing bag if you would like it to look more decorative. Next time I make these I will do that to show you. (And take a few better pictures)

That`s it, enjoy!