Last Friday was Cinco de Mayo. A day to eat at as many tacos as possible and wash them down with some salt rimmed margaritas.
I love margaritas. On the rocks, with salt. It’s been my go to drink for awhile, especially in the summer. Not sure why, guess I just love that sweet-tangy taste. Thinking that maybe it reminds me of our Mexican vacations?!
While it might not be acceptable to drink margaritas every day. Maybe a margarita cupcake will do the trick?
*This recipe was originally written to make a 2 layer cake. I modified it by making cupcakes. It yields a lot of cupcakes. Unfortunately, I can’t be quite sure how many. My oven started malfunctioning in the middle of baking. I would estimate it to yield 4-5 dozen cupcakes. I will keep the original instructions for baking the cake and add in my notes regarding cupcakes.
For the cupcakes
- 4 cups flour
- 3 1/2 teaspoons baking powder
- 2 teaspoons salt
- 3 1/4 cups sugar
- 4 eggs
- 2 cups milk
- 1 1/2 cups canola oil
- 2 tablespoons lime zest
- 2 teaspoons vanilla
- 1 cup tequila
- 1/4 cup fresh lime juice
- 2 tablespoons sugar
For the frosting
- 2 cups butter (room temperature)
- 3 cups confectioners sugar
- 1/4 cup Cointreau
Preheat the oven to 350 degrees F. Line two 9-by-2 inch round cake pans with parchment paper, lightly oil or grease with non-stick spray. For cupcakes, prepare your cupcake pans. Line pans with cupcakes wrappers and spray pans. I always have some cupcakes that bake up and over the wrappers so spraying the pans will make clean up easier.
Whisk the flour, baking powder, and salt together, and set aside.
Beat the sugar and eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment, until the mixture is thickened (about 3 minutes). Beat in the milk, oil, lime zest, and vanilla.
Change out attachments. Reduce the speed to low and add the flour, baking powder, and salt mixture, mixing until just mixed. Use a spatula to a give a few last good stirs to make sure if any flour pockets remain.
Evenly divide the batter between the two pans. Bake in the oven until a cake tester comes out clean, and the top is golden brown, approximately 1 hour. In order to bake evenly, turn the cakes about halfway through the process, approximately 30 minutes into baking. If baking cupcakes, bake for approximately 16-18 minutes.
Meanwhile, while the cakes are baking, prepare the tequila-lime syrup. In a small bowl, stir the sugar into the lime juice until the sugar dissolves, then add the tequila.
As soon as the cupcakes are out of the oven, transfer to a wire rack. Use a skewer or meat thermometer to immediately poke holes in each cake. I poked 4-5 holes in each cupcake. Brush the tequila-lime syrup over the cupcakes, allowing the syrup to soak in.
Add the butter and sugar to the bowl of stand mixer. Start the mixer on low to incorporate the ingredients, then turn speed up to medium and mix until light and fluffy (3-4 minutes). Add the Cointreau, and mix again until incorporated.
When cupcakes are completely cool, add frosting. Garnish with lime zest or thinly sliced lime wedges.