This task took me 2 tries to get it right. I had originally tried to make a recipe that I found on a blog that was from scratch, but it just didn't turn out.....right. The cupcakes didn't rise quite normally and they dropped in the middle while cooling. Thankfully I had a backup recipe that involved a cake mix, and that worked beautifully! One of my new favorite blogs, Homemade By Holman, had this recipe along with a cream cheese icing recipe and they did not disappoint!!
Margarita Cupcakes
Recipe from Homemade by Holman, (slightly adapted by Amy's New Kitchen for high altitude)
Yield: 24 cupcakes
Ingredients for Cupcakes:
1 box white cake mix
1 cup margarita mix
1/4 cup tequila
1 Tbsp orange juice
3 large egg whites
2 Tbsp vegetable oil
3 Tbsp flour
Zest of 1 lime
Zest of 1 lime
Preheat oven to 350 degrees. Line 2 muffin tins with 24 liners. There is no need to spray the liners-the cupckes don't stick to the liners. Mix margarita mix, tequila, and OJ in a separate bowl. Add cake mix to your stand mixer bowl, along with the egg whites, oil, flour and margarita/tequila/oj mixture. Beat on low until all ingredients are blended together, then continue to mix on medium-high for 2 more minutes until mixture thickens slightly. Add lime zest and mix on medium approx 10 seconds.
Spoon batter into muffin liners, filling each 1/2-2/3 full. Make sure there is an even amount in each liner. Bake for 20 minutes, rotating pans halfway through cooking. When a toothpick inserted into a cupcake comes out clean-they're done! Remove from oven and let cool approx 5 minutes in the pan then remove.
Cream Cheese Icing
Recipe from Homemade by Holman Yield: enough icing for 24 cupcakes
Ingredients for Icing:
8 oz block of cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Lime juice of 1 lime (from the zested lime from your cupcakes)
4 cups powdered sugar
4 drops green food coloring
Sprinkles, lime zest, lime wedges for decoration
Beat cream cheese and butter on medium-high speed until mixture is smooth and fluffy. Add lime juice and beat until combined. Add powdered sugar 1 cup at a time, until fully incorporated each time. Add food coloring one drop at a time until the icing is the color you prefer. Pipe or spread icing onto fully cooled cupcakes and top with sprinkles, lime wedges, or lime zest. *Refrigerate cupcakes in an air-tight container if not serving immediately and bring to room temperature a couple hours prior to serving.
I knew these were going to be a big hit when Jeff tried the first one and gobbled it down. Then he says-that is my new favorite cupcake!! He loved that there was an actual 'flavor' to these cupcakes instead of another chocolate, vanilla or yellow cupcake....boring!
I also loved this recipe because I went out and bought a piping bag and tips-and we had lots of fun making these cupcakes cute. I am no expert cupcake decorator though. I guess I will have to make more cupcakes until I improve. ;)
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