Margarita Cupcakes contributed by Sarah
-½ cup unsalted butter (room temperature)
-⅔ cups sugar
-3 eggs (room temperature)
-1½ cups flour
-1½ tsp. baking powder
-½ tsp salt
-Zest of two limes
-¼ cup fresh lime juice (I use the two limes I zested) you could substitute with ¼ cup margarita mix (the liquid prepared type)
-½ cup butter (room temperature)
-½ cup shortening
-4-5 cups powdered sugar
-2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want an alcohol free version )
-1 T. fresh lime juice
-Candied lime slices
- Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.
- Fill lined cupcake pan with batter ⅔ full. Bake at 350 for 18 minutes.
- Makes 12 cupcakes. This recipe easily doubles if needed.
- Having your butter at room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)
Beat butter and shortening until smooth, then add powdered sugar along with tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting. Once you’ve frosted the cupcakes, top with the lime slice candy and a straw.