I talked a lot lately about the revival of old posts and I'm back to today ' hui. This is a recipe that has been very popular given the original needs some adjustments! So- after 3 years and many comments (you can always read below), I redesigned the filling and the end result is a fabulous Strawberry Margarita Cupcake just in time for Cinco de Mayo. (Aka- my excuse to eat Mexican food all day and drink margaritas!)
Of all alcoholic beverages on a con- margarita ice is by far my favorite. In fact on Andy & my first night after the baby was the # 1 most important thing on our margarita itinerary- stat! I'm not too picky about what flavor, in fact, I am a fan to try all different kinds of blended fruit purees or even a bit of spice. I have a weakness for classic but almost too sweet strawberry margarita- the taste of alcohol (which in the day resulted in so many series of Amy Winehouse kareoke.)
anyway- these new and improved cupcakes are wonderful. The basic small lime pie is the same, but this time they are filled with a fill much more stable strawberry / green / lemon tequila. The same filler is mixed into the frosting, what really makes these taste like a margarita! I think they would be so festive on your dinner table Cinco de Mayo do you?
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ c. salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 small limes, juiced and zest
- ¼ c. vanilla extract
- ½ cup buttermilk- room temperature
- 2 cups chopped strawberries
- juice zest of 1 lime
- ¼ cup tequila
- 1 tablespoon sugar
- 3 teaspoons cornstarch *
- 1½ sticks of butter, soft
- 4 cups powdered sugar
- 2 tablespoons tequila strawberry filling soup (above )
- Preheat oven to 325F. Line paper mold cake pan.
- In a medium bowl, combine flour, baking powder and salt
- 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.
- Add eggs one at a time, mixing well after each addition and scraping down sides of bowl as needed. Stir in lime zest, lime juice and vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternately with buttermilk, beginning and ending with dry ingredients. Beat each addition just until incorporated.
- Divide the batter between the prepared cake shirts small, filling each about ¾. Bake 20-24 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 5-10 minutes, then transfer to a rack to cool completely
- In a small saucepan, combine strawberries , lemon peel green / juice, sugar and cornstarch. Cook over medium-high heat, stirring constantly until the mixture becomes thick and jam-like, and strawberries begin to soften.
- At this Point- or use a hand blender directly in the pot, or transfer mixture to a blender or food processor puree.
- Return mixture to the pan and cook for 5-10 minutes over medium heat, stirring frequently, until reduced and thick. Stir all but a few of the ¼ cup of tequila. Cool completely
- Using a small paring knife, cut a cone on top of each cupcake. Remove cutting cake and spoon a tablespoon of filling soup strawberry in each cupcake. (Make sure you book at least 2 tablespoons for the icing!) Replace the top of the cone, cut the tip to leave room for filling
- In a large bowl, cream the butter on high until fluffy. Add powdered sugar one cup at a time. Cream filling and strawberry remaining splash of tequila. Stir until the icing is thick and creamy, adding a little milk or lime juice if necessary. If icing seems to curdle, add a little powdered sugar until smooth.
- Spread or pipe onto the cupcakes. Use a spoon to sprinkle some coarse sugar around the edge of the cake and garnish with a lime slice and strawberry.