ever have one of those days where you come home & just need a drink? or a cupcake?
you’re welcome.
makes about 24 cupcakes
FOR THE CUPCAKES
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested & juiced
1/2 teaspoon vanilla
1 cup buttermilk
2-4 tablespoons tequila
FOR THE FROSTING
2 cups sugar
8 large egg whites
pinch fleur de sel (or other coarse salt)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/2 tablespoons freshly squeezed lime juice
2-4 tablespoons tequila
lime zest & fleur de sel for garnishing
1. preheat the oven to 375°. line 2 cupcake pans with liners. {i guess sometimes they call them muffin pans. but in this house, those pans have never made a muffin.} combine the flour, baking powder & salt in a medium bowl & stir together with a fork.
2. in the bowl of a stand mixer, with the paddle attachment, beat the butter & sugar on medium high until light & fluffy, about 3-5 minutes. add the eggs, one at a time, beating well between each addition. add the lime zest, juice & vanilla. turn the speed down to low, add 1/3 of the dry ingredients & beat until just combined, followed by 1/2 of the buttermilk, beating until just combined. continue by adding half of the remaining dry ingredients, then the rest of the buttermilk & finally, the last of the dry ingredients, beating just a bit between each addition.
3. pour the batter into the prepared cupcake pans, filling each cup about 3/4 of the way full. bake for 20-24 minutes, until a tester inserted in the center comes out clean. cool in the pan for 5-10 minutes, then transfer to a cooling rack. when the cupcakes have cooled, reach for that extra tequila. if it’s disappeared in the meantime, go ahead & pour some more in a small dish. brush the cooled cupcakes with the desired amount.
4. to make the frosting, combine the sugar, egg whites & salt in a heatproof bowl & set over a pot of simmering water. heat until the temperature reaches 160° & the sugar has dissolved, whisking frequently the entire time.
5. transfer the sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. beat on medium high until the mixture has cooled & stiff peaks have formed. it’ll take about 8 minutes or so.
6. reduce the speed to medium & add the butter 2 tablespoons at a time, mixing well between each addition. if the mixture ever becomes soupy & curdled looking, turn the speed back up to medium high & beat until it becomes thick & smooth again. it may take 5 minutes, or more, but it’ll come back around. once all the butter is incorporated, add in the lime juice & desired amount of tequila. mix until fully incorporated & smooth, once again.
7. frost the cooled cupcakes as desired & top with a pinch of lime zest & salt.
from annie’s eats
Kathleen, these look amazing! I can’t wait to try the recipe. Perfect for easter, a bridal/ baby shower, or as you mentioned, after a long day at work. 🙂
Thanks again!
Loving the sound of these! They’d be perfect for a Super Bowl dessert after a big bowl of chili.