Margarita Cupcakes

It's a little late, I know. But this was my big bad Cinco de Mayo creation. Then we ate at a so-so Mexican restaurant, had bad margaritas and strange service. But these cupcakes will without a doubt make up for any bad restaurant experience you have. Everything is perfect about these, the cake - delicious! The icing - Oh. Dear. God. DELICIOUS!!!

This is my first time making homemade buttercream icing. I guess I sort of forgot that you could make it, and I sort of was always a little nervous about making it. What if the eggs curdled or never 'got together'? What if I beat and beat and beat and nothing happened. Well, when it came down to it, no problems, and no worries. All that happened was deliciousness. Seriously folks...if I didn't have cupcakes to icing I would have....just....rolled...around...in...the...icing...

Then I would have eaten it until I puked. And I would have enjoyed every second of it.

That's just how disgusting I am.

But I didn't. I decorated my cupcakes and then licked the rest of the bowl. And spoon. And the inside of the pastry bag. And then I ate a cupcake. You know...just to make sure it all went nicely together.

Margarita Cupcakes
Printable Version
by Annies Eats, adapted from Confections of a Foodie Bride, who adapted it from Martha Stewart

For the cupcakes

• 3 cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 3 limes, zested and juiced
• ½ tsp. vanilla extract
• 1 cup buttermilk

For the frosting

• 2 cups sugar
• 8 large egg whites
• Pinch fleur de sel (coarse salt)
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 2½ tbsp. freshly squeezed lime juice
• 2-4 tbsp. tequila

1. To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners.
   
2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
   
3. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
   
4. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
5. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.
6. To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
7. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
8. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.
9. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
10. Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.