Margarita Cupcakes

Margarita cupcakes? Yes, please!

These cupcakes are zingy, limey, and have a smooth and subtle kick of tequila that dances on your tongue. The creamy, tangy frosting swirls on top are just the icing on the... well, cupcake, bringing with them a rich texture that's both indulgent and comforting. And guess what? They are dairy-free, egg-free, and plant-based. You could even make these gluten-free too, if you wanted.

The bright, cheerful color of lime green evokes feelings of freshness and renewal, which are perfect for spring and symbolize new beginnings.

Make these cupcakes and engage your senses to tap into the Universe's abundant energy. And as you savor each bite, let their flavors remind you of what you want to manifest and the abundant joys life has to offer!

Skill Level: Easy

INGREDIENTS:

Cupcakes

• 210 g  (1 ¾ C) all-purpose flour

• 200 g  (1 C) superfine or granulated sugar (organic, vegan-friendly)

• zest of two limes

• 1 ½  tsp. baking powder

• ½  tsp. kosher salt

• 57 g (¼ C) butter, unsalted (vegan or regular)

• 2 T oil (neutral-like grapeseed or canola)

• ¾ C  plant milk, unsweetened (room temp)

• 2 T lime juice (freshly squeezed- about two ripe limes)

• 2 T tequila (Reposado or Blanco)

• 1 tsp. vanilla extract (pure)

• Maldon/flakey salt, to sprinkle on finished cupcakes (optional)

Tequila Buttercream

• 450 g  (2 ¼ C - 3 ½  C ) icing/ powdered sugar, sifted (vegan-friendly)

• 226 g (1 C )  vegan butter ( room temp)

• 1 T orange liqueur  (Grand Marnier, Curacao, Cointreau or triple sec- optional)

• 4- 6 T tequila (Reposado or Blanco)

• pinch of salt (leave out if using salted butter)

• zest of one lime

Tequila Reduction

• ¼ C tequila (Reposado or Blanco)

• 2 T orange liqueur  (Grand Marnier, Cointreau, or triple sec- optional)

• 75 g (6 T) granulated sugar

• juice of half of lime

• pinch of salt

Makes 12 cupcakes

Preheat oven to 350° F

DIRECTIONS:

Cupcakes

1. Combine Dry Ingredients: In a large bowl or the bowl of your stand mixer, mix flour, sugar, and zest of two limes on medium speed for 1 minute.

2. Add Leaveners: Incorporate baking powder and salt by mixing on medium speed for 30 seconds.

3. Incorporate Fats: Add butter and oil to the mixture. Mix on low speed until the texture becomes crumbly.

4. Add Liquids: Gradually pour in the milk, vinegar, lime juice, and vanilla. Mix on low until just combined without any dry flour spots, about 30-40 seconds.

5. Scrape the Bowl: Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly mixed.

6. Final Mix: Stir by hand or on low speed for an additional 20 seconds until just incorporated.

7. Fill Cupcake Tins: Using an ice cream scoop or spoons, fill cupcake tins ⅔ full with batter (approximately 55g each).

8. Bake: Place on the middle rack of the oven and bake for 18-23 minutes, or until the tops spring back when pressed and a toothpick comes out clean. Remove from oven and let cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely- about 20 minutes.

While the cupcakes cool, prepare the tequila reduction.

Tequila Reduction

1. Simmer Ingredients: In a small saucepot, combine sugar, tequila, orange liqueur, salt, and lime juice. Bring to a low bubble over medium-high heat, then reduce to low and simmer for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.

2. Cool: Remove from heat and transfer the reduction to a small bowl to cool.

3. Prepare Cupcakes: Poke several holes in each cooled cupcake using a toothpick or fork.

4. Apply Reduction: With a basting brush, apply half of the tequila reduction to the tops of the cooled cupcakes.

American-Style Buttercream:

1. Softening Butter: Place room temperature butter in a mixing bowl. Using a hand or stand mixer on low speed, mix for 3-4 minutes until soft and smooth.

2. Incorporate Sugar: Gradually add half of the sifted icing sugar, mixing on the lowest speed until combined. Repeat with the remaining sugar. Continue mixing on low for another 2-3 minutes until the mixture is soft.

3. Add Flavors: Mix in the orange liqueur, a pinch of salt, and tequila (starting with 4 tablespoons and adjusting to taste). Mix for 1-2 minutes until the buttercream is fluffy and smooth.

4. Decorate Cupcakes: Ensure cupcakes are completely cooled. Dollop or pipe buttercream on top, then create an indent in the center using the back of a spoon. Optionally, smooth the sides for a rustic look.

5. Finish with Reduction and Garnishes: Drizzle the remaining tequila lime reduction in the indent of the frosting. Add extra lime zest and a light sprinkle of flaky salt. Optionally, garnish with a lime slice.