‘Hair of the dog’ – we all need this on a Monday after enjoying a great Sunday session down at the pub.
If you have never heard of this expression it basically means to drink more alcohol to lessen the effects of a hangover. OK this does not mean that you should be downing a few on a Monday morning before or during work, heaven forbidden!! But maybe a ‘hair of the dog’ would work better on a Sunday 😉
However if you do need a ‘hair of the dog’ on a Monday then why not down a few of these babies – Margarita cupcakes!
Out of all the cupcakes I have baked these are my husbands favourite, it’s just like drinking a margarita on a hot summers day.
Recipe adapted from Brown Eyed Baker
Yields: 12 cupcakes
For the Cupcakes
1½ cups flour (glatt oder universal)
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
6 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar, sifted
1 tablespoon lime juice
4 tablespoons tequila
Pinch of coarse salt
- Preheat the oven to 180C. Line a standard cupcake tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at time, mixing thoroughly after each addition.
- 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!)
- Reduce the mixer speed 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.
- Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
- 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 powdered 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.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.
Bottoms up! Prost!
National Cupcake Week, 17 – 24 September 2012.