Margarita Cupcakes

This year, Greek Easter and Cinco de Mayo were a shared holiday! I decided to make it fun and we added some Mexican twists to our usual Greek meal. We served everything from hollow chocolate bunnies filled with Tequila Sunrise, courtesy of my friend Betsy, to these little gems. 

And they were certainly that! Let me say, for the record, that I am NOT a margarita person! I'm also not crazy about cakes or cupcakes at all. But these were amazing! Bring them to any adult party and you will have people loving you! The only downside to them was that it was tough to explain to my 4 year old goddaughter why they were off limits to her. 

 

 

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs, beaten
zest and juice of 2 limes
2 Tbsp tequila
1 Tsp vanilla extract
1/2 cup milk

 

Recipe Adapted from Brown Eyed Baker

Preheat oven to 350 degrees. In a mixer, add the butter and cream until softened or use a hand mixer in a large bowl. Add the eggs, zest, juice, tequila, and vanilla. With the mixer on, add the baking powder, salt, sugar, flour, and then milk. Once the oven is heated, turn it down to 325 degrees. Line a muffin pan with paper liners and once the mix is mixed thoroughly, fill liners 1/2 to 3/4 full, disperse amongst about a dozen liners. Bake for 20-25 minutes.

Let the cupcakes cool for 5-10 minutes and then brush with extra tequila. Meanwhile, prepare frosting.

 

1 cup shortening
3 cups powdered sugar
1 Tbsp lime juice
2 Tbsp tequila
pinch of kosher salt

green food coloring

 

Frost cupcakes with a pastry bag. Zest another lime over the frosted cupcakes. Garnish with small peel-on lime slices.