Today's post is about a recipe I've been thinking about for some time - margarita cupcakes. Blake's family has a taco bar this weekend, and I saw this as the perfect opportunity to pursue my margarita cupcake idea.
I'm pretty happy with how they turned out, especially the frosting, which would also make a great dip for pretzels, graham crackers or nilla wafers.
So on to the recipes.
Margarita Cupcake (Makes 24 cupcakes)
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1 cup margarita mix
Preheat the oven to 375 degrees.
Mix together flour, baking powder and salt and set aside. In a separate bowl, beat together butter, sugar and vanilla until well combined. Add eggs one at a time. Beat one minute after adding each egg. Add 1/4 cup of milk and blend. Add 3/4 cup of the dry mixture and blend on low speed just until combined. Add 1/3 cup of the margarita and blend on low speed just until combined. Continue this process until all of the dry mixture and margarita mix are added.
Spoon the mixture into cupcake liners and bake at 375 degrees for approximately 30 minutes or until a toothpick comes out clean.
1/2 cup sweet cream butter (softened)
8 oz. package of cream cheese (softened)
3 tablespoons margarita mix
1/2 tablespoon key lime juice
3 cups powdered sugar
Use the whisk attachment on your mixer to combine the butter and cream cheese until creamy. Add the margarita mix and key lime juice and mix until combined. Add the powdered sugar a 1/2 cup at a time until you reach your desired consistency. My recipe took three cups, but I've seen similar recipes that only use two. Keep in mind that the frosting will thicken slightly if it sits for a few
minutes. You may want to add until you reach a consistency that is
slightly runnier than you want it. If you add too much powdered sugar
and it gets too thick, just add a little more margarita mix.
Sprinkle sugar around the rim the cupcakes, and insert drink umbrellas.