Now when I think of Cinco de Mayo, this is the image that comes into my mind. The ironic part is that it was taken on Valentines Day. Yes, I really love Mexican food. And margaritas.
Out of all the cupcakes I've ever made, I think these are the most commonly requested cupcakes. They were also one of my first "alcohol based" cupcakes and one of the first where I took a recipe and really played with it until I was satisfied. I have made these for bachelorette parties, birthday parties and have been hired to make them. Definitely one of my favorites!
And where do they come from? A novel I read called The Icing on the Cupcake by Jennifer Ross, that has a different cupcake recipe at the end of each chapter. The book is about a girl starting her own cupcake business, but the recipes are what really made it a "must read" for me. I did adapt the frosting to be a buttercream instead of a glaze. The recipe was originally a vegan recipe, but you can call me Paula Deen since a cupcake isn't a cupcake to me without butter!
And the best part about these cupcakes? Not only do they not need a mixer (except for the frosting) and are super easy, but they are also super adaptable! You can add berries to make strawberry or raspberry margaritas or adjust the amount of tequila and/or lime to make a really kickin' margarita. And one day, I will find prickly pear juice so I can recreate the San Antonio prickly pear margaritas in a cupcake form.
I like to decorate these cupcakes by making a "rim" of salt. The picture shows a pretty poor quality photo (stupid cell phone), but you can see the sprinkles around the edges. Its also fun to do with different color sprinkles to make it festive!
These cupcakes are definitely a great way to celebrate Cinco de Mayo (or Valentines Day, St Patricks Day, 4th of July, Labor Day, Columbus Day....)
- 1/4 cup lime juice
- 1-1/2 ts lime zest (one lime)
- 1 cup milk (soy if you'd like it to be vegan!)
- 1/4 cup vegetable oil
- 2 tsp tequila
- 1/2 tsp vanilla
- 1 cup sugar
- 1-1/3 cup flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 Tbsp potato starch (you can find this in the "kosher" section of the grocery store)
- 1/2 tsp salt
- Preheat oven to 350. Line cupcake pans with wrappers
- In a large bowl, mix lime juice, zest, milk, oil, tequila, potato starch and sugar
- In a medium bowl mix flour, baking soda, baking powder and salt. Whisk to make sure they are mixed
- Add dry ingredients to the lime mixture and stir until combined
- Fill liners 3/4 of the way full
- Bake for 20-24 minutes
- Let cool for 5
** Note: if you add berries to it, you may need to cook an extra 2-3 minutes so that the extra juice does not make them soggy. I would also try to cut up the fruit as small as possible and dry them off before putting them into the batter. I would simply sprinkle them on top and not try to beat into the batter. The extra moisture can cause the batter to fall apart
- 1-1/4 sticks butter
- 3 Tbsp shortening
- 4 cups of powdered sugar
- 1/4 cup (or less) milk (I add it last to get it to the consistency i want)
- 2-3 tsp lime juice (to taste)
- 2 tsp tequila
- Green food coloring
- Cream butter and shortening on medium speed until combined.
- Add in powdered sugar one cup at a time, making sure that it is thoroughly combined before adding the next batch.
- Add in tequila and lime juice. You may add more of each to get to a desired flavor.
- Add in milk to bring it to the desired consistency and then green food coloring to make it green!
- Ice and enjoy!