Mmmmm Margarita Cupcakes

Margarita Cupcakes

Perfect for a party, cinco de mayo, or just as a tasty treat for you and your friends these were certainly a hit.   Although I made them dairy and gluten free to accommodate guests dietary restrictions, you could easily make this with gluten and have it taste just as good.

I was amazingly surprised with how great the cupcakes tasted being gluten free.  GF foods have the common misconception of being bland (and in a lot of the cases, they are correct), but with this baking experience you couldn’t even tell there was no dairy or gluten in them.

This will definitely be a recipe that I will keep close to my baking repertoire, and I think you will agree if you try it!

Ingredients

Cupcakes:

½ cup almond milk (or regular milk)
¼ cup fresh lime juice
1 teaspoon pure vanilla extract
1 ½ cups plus 2 tablespoons gluten free flour blend (with xanthan gum) – you can also use regular flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegetable shortening
¾ cup granulated sugar
2 large eggs, at room temperature
Zest of 1 lime, finely grated
2 tablespoons tequila (this is optional – I didn’t put tequila in the first time and couldn’t taste it much, so I will add next time)

Frosting:

1 cup vegetable shortening
2 tablespoons tequila
¼ cup lime juice
Zest of 1 lime, finely grated
3 1/2 cups powdered sugar

Garnish:

Finely grated lime zest
12 thinly sliced lime slices
granulated sugar for sprinkling

Directions

  1. Preheat oven to 350 degrees.
  2. Line a standard muffin pan with cupcake liners.
  3. Combine the milk with ¼ cup lime juice and vanilla and set aside
  4. Whisk together the flour, baking powder, salt, and baking soda. You can also sift through a colander
  5. With either a stand mixer or a hand mixer, cream together the ½ cup shortening with the ¾ cup sugar on medium speed. Beat in one egg with 1 tbsp tequila and blend well, then beat in the other egg with last tbsp tequila. Once blended, add the lime zest.
  6. Turn the mixer to low, add half the flour, the milk mixture, then the rest of the flour. Mix until combined and scraping occasionally with a spatula, to make sure everything is blended.
  7. Divide the batter among the prepared muffin cups and bake on the middle rack for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. (Optional) Brush the tops of the cupcakes with tequila.
  9. Once you remove the cupcakes, let cook all the way and meanwhile you can make the frosting (my favorite part)
  10. Using a whisk or a hand mixer beat together the shortening, 2 tablespoons tequila, lime juice, and lime zest. Add the powdered sugar (1 cup at a time) and beat, until smooth. The last 1/2 cup of sugar you can add or omit, taste the frosting and if you like it sweeter, add the sugar (that’s what I did).
  11. Once cupcakes have cooled, frost and garnish with lime zest, lime slice, and sprinkling of granulated sugar (optional)

ImageThe Chef in the Works

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