Happy Labor Day Everyone!!!
First off let me apologize for my very long absence. "Life" kind of happened, and it pushed the blog to the side for a while. I am, however, very happy to say that I am back, and I will be blogging more often now that "Life" isn't so hectic anymore. Anyway, enough of that, let's get on with the cupcakes!!!
I recently had the opportunity to make some cupcakes for a friend who was hosting a "Senoritas & Margaritas" party. I have been wanting to try a margarita flavored cupcake for quite some time, and this was the perfect opportunity. I mean, who doesn't love something sweet to go along with a good margarita, right? I also wanted to try my hand at a cupcake with actual liquor in it, and they turned out really good. I was very surprised at how great they tasted.
I took my cue from the wonderful and very talented Audra over at The Baker Chick. Her recipe pretty much set the stage for what I was going for.
I must say, if you like Strawberry Margaritas you should definitely try your hand at these cupcakes. They are truly a treat!!!
Cupcake Recipe: Makes 12 regular size cupcakes (Adapted from Cupcakes by Elinor Klivans) I used the reverse creaming method to make the cupcakes, whereas the original recipe uses the regular method of creaming.
1 1/4 cups unbleached all-purpose flour
1 cup of sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 tbsp vanilla (original recipe calls for only 1 tsp, but I really like vanilla :-))
1/2 cup canola or corn oil (I used vegetable oil instead)
1/2 cup sour cream
1/4 cup lime juice
These cupcakes will
(Using the reverse creaming method)
1. Preheat oven to 325 degrees
2. Place flour, sugar, baking powder, baking soda and salt in a mixing bowl and mix together.
3. In a separate bowl, mix together the sour cream, eggs, vanilla and lime juice.
4. Add the the oil to the dry ingredient mixture and mix until combined.
5. Add the wet ingredients to the mixture and mix on a low-medium speed for about 2-3 minutes, being careful not to over mix because your cupcakes will have a flat top instead of a nice dome.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should have a nice spring back if pushed lightly with your finger tip.
Strawberry Puree Recipe: (Adapted from The Baker Chick)
1-16oz carton of strawberries
3 tbsp of sugar
1/2 cup of tequila
1/4 cup of lime juice
Place all of your ingredients in a food processor, or blender and mix until well blended. NOTE: I ended up adding a tbsp of cornstarch to my mixture and warming it on the stove top for a few minutes to thicken it up. Surprisingly, the tequila still had a very strong presence.
Strawberry Frosting Recipe:
1 cup shortening
1/2 cup or 1 stick of butter
1- 2lb bag of powdered sugar
1/2 cup of strawberry puree
Cream together your butter and shortening. Add in about half of the powdered sugar. Add in 1/4 cup of the strawberry puree. Make sure to scrape your bowl between each ingredient addition. Add the rest of the powered sugar. Finally add in the rest of the strawberry puree. NOTE: Add the last of the puree slowly because you don't want your frosting to be to soft to pipe.
Instead of using the puree as a filling for the cupcake, I dipped the cupcake tops into the puree and then piped on the strawberry frosting. Add a lime slice and some coarse sugar to dress them up a bit if you like, and 'Voila, there you have a very tasty Strawberry Margarita Cupcake!
I hope you enjoy this recipe, and if you try it, please let me know how you liked it.
Thanks for stopping by, and have a beautiful, blessed day!!!
Please feel free to subscribe and comment.
Come join me over at these great Blog Hops!!!