Boozy Margarita Cupcakes

Who wants some boozy cupcakes?

Well, I certainly do.

I am a fan of cocktails, and these cakes contain the same ingredients that any good margarita has - tequila and fresh lime. They're mild enough for a morning or afternoon tea, but an adults only one mind you. Moist cake with delicious frosting, they certainly pack a flavour punch so sit back, squeeze the lime wedge and munch on a Margarita cupcake.

Margarita Cupcakes

makes 12 regular cupcakes

adapted from Brown Eyed Baker

187g  all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

113g unsalted butter, at room temperature

250g granulated sugar

2 eggs, at room temperature

Zest and juice of 1½ limes

2 tablespoons tequila

¼ teaspoon vanilla extract

½ cup buttermilk

To Brush the Cupcakes:

2 tablespoons tequila

For the Tequila-Lime Frosting:

227g unsalted butter, at room temperature

343g icing sugar

3 teaspoons lime juice

1½ tablespoons tequila

Pinch of coarse salt

1. Preheat the oven to 160°C. Line a standard muffin tin with 12 paper liners.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)

6. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 20-25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the icing sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a 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, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

                                                             Enjoy!