Margarita...Cupcakes?!

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!

Chicken Tikka Masala

This is a current favorite. One of the things I also think is fantastic about it is that it freezes very easily, and since this basically needs to be made a full day in advance, it is a definite time saver if you double the recipe. The kids aren`t particularly interested right now, so I can freeze half of the recipe, but if I double it, then I have it in the freezer 3 more times, which is fantastic. I`ve had it in there for 2 months so far and it turned out great. You just need to add the cream and cilantro (Koriander) when you are heating it.

What you need:

Seasoning for chicken:

1 tsp ground cumin
1 tsp garlic powder
1/2 tsp cayenne pepper (I half this when making a single portion, and leave as is for the double, but I don`t like spicy things)
2 tsp salt

Marinade for chicken: Make at least 6 hours ahead (overnight is fine)
500 g chicken ( you can use more as there is enough sauce, but for me, this is easier to divide up)
1 cup yogurt (250 g)
1 Tbls sonnenblumen öl (or veg oil)
3 garlic cloves, mince
1 Tbsl grated fresh ginger

Sauce:  (Make a day ahead)
2 Tbls veg oil
1 medium onion, diced
2 garlic cloves, minced
2 tsp grated fresh ginger
1 Tbls tomato paste
1 Tbls garam masala (available at Coop, not sure about Migros)
1 400 g can diced tomatoes (28 oz)
4 tsp sugar
1/2 tsp salt
2/3 cup vollrahm (heavy cream) - this is only if you are not making it to freeze immediately
1/3 cup roughly chopped cilantro (optional, but again, not if making only for the freezer)

Combine the seasoning for the chicken in a bowl. Sprinkle both sides of the chicken and press gently so it sticks. I put these in a large plastic bag, single layer. If you have enough room, you can use a baking dish. Put in the fridge for 30-60 minutes.

Make the marinade for the chicken. Mix the yogurt, oil, garlic and ginger together and then pour over the chicken directly into the bag. Let sit at least 6 hours, or overnight. (I love using bags because then there is no cleanup, and my fridge is ridiculously small and won`t hold a baking dish of chicken for a day and a half)

Now, on to the sauce. 

Heat the oil over medium. Make sure it is hot and then add the onion. Stir until it is a light brown, 5-10 minutes. Add the garlic, ginger, garam masala and tomato paste. It will be lumpy. Stir frequently for about 2 minutes. 

Add the tomatoes, sugar and salt and bring to a boil. Reduce to a simmer for 15 minutes, stirring occasionally. Allow to cool and then put in a container (or sealable bag!) and refridgerate (or freeze)

The next day, even if you are just going to freeze the chicken, Heat the oven to 200 C and put the chicken on a baking rack, lined with baking paper or aluminium foil. Cook for about 12 minutes and then flip the chicken and cook until done. Another 12-15 minutes. 

At this point, cool the chicken and then freeze it, or, if you will be eating it instead, put the sauce in a heavy pan with a lid or dutch oven, and on medium, heat up. After about 5 minutes, add the cream and bring to a simmer. Remove the pan from the heat and cover until the chicken is ready. 

When the chicken is done, cut into bite size pieces and add to the sauce. 

Mix in. Either add your cilantro now and mix in gently, or sprinkle on top once on a plate. Serve over rice. 

Original recipe found here