After our first botched attempt at Margarita Cupcakes Kelsey and I resolved to give the recipe another go using the lessons we learned (sometimes trial and error is the best way to learn, right?). So here we are a year later and its time to see if we can conquer the elusive margarita cupcake recipe.
|In this battle of bloggers vs. margarita cupcakes bloggers WIN!|
Last time we made two critical mistakes: over-beating the batter and refrigerating the finished cupcakes. With those in mind we embarked on the Margarita Cupcake Challenge in honor of our one year Blogoversary. In an attempt to create a fluffier cupcake I substituted cake flour for all-purpose flour (Note: You can make cake flour simply by adding corn starch to all-purpose flour. 1C cake flour = 3/4cup and 2T all-purpose flour + 2T corn starch).
The original recipe we used was off of one of our favorite blogs We Are Not Martha. Their version is scaled to make one dozen cupcakes, but I decided to go all out and make enough to share the love. So this version is doubled!
- 2 cup sugar
- 8 large egg whites
- Pinch coarse salt
- 1 1/2 C (3 sticks) unsalted butter, room temperature
- 2 1/2 T freshly squeezed lime juice
- 4 T tequila
- Preheat oven to 325 degrees and line two cupcake pans.
- In a medium bowl use a fork to mix together the flour, baking powder and salt. Then set it aside.
- In a large bowl use an electric mixer to cream together the sugar and butter. Add in eggs one at a time until fully incorporated. Finally mix in the lime juice, zest and vanilla extract.
- In thirds add the dry ingredients to the wet alternating with buttermilk, beginning and ending with the dry ingredients. Mix on low speed until fully incorporated.
- Divide the batter into the cupcake tins filling each 3/4 of the way full.
- Bake for 20-24 minutes or until a toothpick inserted in the center comes back clean. Then remove and and cool completely. Before frosting brush the tops with tequila to enhance the margarita flavor.
- While the cupcakes are baking begin on the frosting. In a double boiler bring the egg whites and sugar to 160 degrees stirring frequently until the sugar is fully dissolved.
- Remove the mixture form heat and whip on high speed until the mix is fluffy and stiff peaks begin to form. Add in the butter 2T at a time until full incorporated. (Note: If it begins to look soupy or curdled, beat on medium- high until the mix thickens again.)
- Finally stir in the tequila and lime juice until fully incorporated and smooth. Leave the frosting at room temperature if you are using it the same day or you can transfer it to an air tight container and refrigerate it for up to 3 days. Just be sure to bring it to room temp and mix it for about 5 minutes before using. And remember not to refrigerate the cup cakes once they are frosted as we learned last time that ruins the texture of both the frosting and the cake.
- Once the frosting is complete and the cupcakes are cooled you are free to frost and garnish with lime wedges. Then you can enjoy your summer inspired sweets!
How did this batch compare to last year's misadventure? Well, I'd say we made an excellent recovery. This time around the cupcakes were much less dense. Although they still had a texture vaguely reminiscent of pound cake they were a bit fluffier and had an excellent citrus flavor. And the frosting, Oh the frosting! It's officially one of my favorites. It's creamy and airy and it packs the perfect tequila-y bite! Overall, this batch was a success.