Margarita Mini Cupcakes

June 19, 2014

 

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Well, Easter has come and gone. It has been quite some time since my last post. I don’t know what in the world I’ve been doing! Currently I seem to be glued to the telly. It’s World Cup time and although neither my husband nor myself are usually big sports fans, we suffer a change of personality every four years when the Cup gets underway. Luckily, we can watch all of the matches from the comfort of our air conditioned living room (who am I kidding…air conditioned local pub 🙂 ). And thank God for air conditioning because that swampy Virginia summer weather has settled in quite comfortably around here and thus entrenched seems unlikely to be dislodged for quite some time. Yeah, we had been enjoying a lovely Spring, but recently the temperature has been hovering right around 90° F ( 32° C) with around 80% humidity or so. Anyone who has spent one damp and soggy minute hanging around here in the summer will tell you “it’s not the heat, it’s the humidity”. Never truer words were spoken. Humidity, we’ve got tons of it! Needless to say, it is most definitely margarita weather, either frozen or on the rocks. Anything to bring your core temperature down. I think it was my craving for that delicious sweet, salty and blessedly icy drink that inspired me to make these Margarita Mini Cupcakes. They have all of the great flavours so reminiscent of that wonderful cocktail such as tequila, fresh limes and you will even find that the fluffy swiss meringue frosting is sprinkled with just a touch of salt. That’s right they’re sweet and salty, tart and boozy. Could they get any better?

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Well perhaps only in that they are bite sized, easy to pop right into your mouth without exerting a lot of effort…which should be avoided at all cost in heat advisory conditions like we’ve been experiencing. They would be a very welcome addition to any cookout, picnic or potluck. And definitely keep them in mind for the next time Cinco de Mayo rolls around. I think we’re going to be in for a long and steamy summer, and it is only just beginning! Guess I’ll just have to take comfort in the little things…( well the little things and some nice ice-cold, boozy and refreshing drinks…)

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Margarita Mini Cupcakes

  • Servings: 86 mini cupcakes (or 24 regular sized)
  • Difficulty: easy
  • Print

Source: Tide & Thyme

Ingredients:

For the Cupcakes:

  • 3 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3 limes, zested and juiced
  • 1/2 teaspoon vanilla
  • 1 cup buttermilk
  • 1/4 cup tequila

For the Tequila Lime Buttercream:

  • 2 cups sugar
  • 8 egg whites
  • 3 sticks butter, room temperature
  • 2 1/2 Tablespoons lime juice
  • 2 Tablespoons Tequila
  • lime zest and wedges, for topping
  • fleur-de-sel, for garnish

Directions:

Preheat oven to 325°F. Prepare mini muffin tins with paper liners or baking spray.

Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at a time, mixing thoroughly before adding the next one. Add lime zest and lime juice. Add vanilla.

Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Fill each muffin cup 3/4 of the way full. Bake for 18 – 20 minutes (25 minutes for the full-sized cakes) or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point.

Allow cupcakes to cool 5 minutes in the pans before removing to cool completely on a wire rack. While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture if desired.

To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160°F  with a candy thermometer.

Place bowl on the stand mixer fitted with the whisk attachment and whisk on high-speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).

Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.

Add lime juice and 1 Tablespoon tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon (or “spoons” – no judgement 🙂 ) of tequila, if desired.

Frost the cooled cupcakes with the buttercream.  Garnish with lime zest,  lime slices, and fleur-de-sel.

Enjoy!

Margarita Mini Cupcakes brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

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Margarita Cookies

June 28, 2012

So I just caught Jose staring at me again. Really. I’m just sitting here minding my own business and my old friend, Mr. Cuervo, just won’t leave me be. Well, maybe it’s actually like my eyes keep going to him. Hmmm… perhaps it’s a reflection of the kind of day I’ve had. I was in the Target (need I say more…) and unbeknownst to me, it was “take your shrilly shrieking kids shopping with you” day. Yeah, you know what I mean. The good Lord hasn’t blessed us with children yet, so I’m not sure about this theory, but I think the folks to whom those little pterodactyls belong eardrums have already toughened up…or perhaps split. Maybe there is some sort gene that clicks on once you’ve become a parent that involves a personal sound dampening field. I don’t know, but they don’t seem to hear them wailing their way up and down the aisles like a banshee choir. Those of us without the little buggers at home are a bit more sensitive to their cacophony of sounds and react accordingly by reaching for the tequila.

That being said, I do really seem to be craving something citrus-y, sweet and salty. Maybe I should just give in and whip up a Margarita, right now at a mere 2 o’clock in the afternoon. It’s a thought…be then again, perhaps I could be a bit more crafty about my alcohol consumption – mind you, not that I have a problem or anything – still appearances must be kept up, if you know what I mean. I think I’ll just grab that bottle of Cuervo Gold and make up a batch of Margarita Cookies. Everyone has a little coffee/cookie break in the middle of the afternoon right? Nothin wrong with that!

These cookies have  a medicinal quality about them. They contain that most special of nerve soothing ingredients, namely tequila. And they are also delightfully filled with lime and orange flavours and coated with sanding sugar and Maldon sea salt. Yum! Salty sweet shortbread-like cookies! They really hit the spot. Definitely improved my outlook on life in general. Perhaps these cookies mood boosting properties were enhanced somewhat when I sampled a shot or two of the tequila before mixing it into the recipe. Hey! Every good cook tastes things along the way. Am I right? Anyway, I think you’ll find these cookies quite refreshing! Give them a try today and avoid Target as best you can.

Margarita Cookies

recipe from: Smitten Kitchen

yield: 40 cookies

Ingredients:

  • 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
  • 2/3 cup (70 grams) confectioners’ sugar, sifted
  • 2 large egg yolks, at room temperature
  • Pinch of salt
  • 2 teaspoons tequila
  • Grated zest of 2 limes
  • Grate zest of half an orange
  • 2 cups (280 grams) all-purpose flour

Coating:

  • Approximately 1/2 cup clear sanding or other coarse sugar
  • 2 teaspoons flaky Maldon sea salt

Directions:

Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. [Smitten Kitchen note: To get the sugar/salt mixture to stick better, move the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.] (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Enjoy!


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