My most successful (and popular) avoidance strategy can be found in my kitchen. Nestled in the nook between my dry ingredient canisters and my Anthrpologie measuring spoons is my most prized possession. If my house was burning down and I was sure that my cat and boyfriend were going to make it out alive (or at least fairly certain), I'd run to the kitchen and clutch my KitchenAid mixer to my chest as a sprinted to safety. Depending on the severity of the fire, I may take the extra few seconds to stuff all of the attachments into my pockets as well. Considering the weight and cumbersome nature of my Jolly Green Giant, this would not be an easy feat. But it would be so worth it. So, so worth it.
As the completion date for my thesis creeps up on me, I find myself delving deeper and deeper into my cookbooks, the archives of Allrecipes.com and conducting random google searches based on obscure ingredients I discover in my spice cabinet. (Confession: I may be a spice/condiment/sprinkle hoarder.)
With assignments piling up and responsibilities compounding, I was in dire need of a baking-based distraction this weekend. A friend's birthday party served as the perfect catalyst to launch me into a cupcake baking frenzy. Fantasizing about a deadline-free vacation on a sandy wi-fi free beach somewhere far away from my grown up life inspired me to tackle a tropical, alcohol infused baking endeavor.
photo by Nick H.
Margaritas nestled into their cozy cupcake house.
Eighty degree temperatures required major fridge-tervention
to prevent a total frosting meltdown.
"I Need A Vacation" Margarita Cupcakes
adapted from Cupcake Heaven
Yield: 12 cupcakes
Prep Time: 25 minutes | Bake Time: 25 minutes
For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ baking soda
½ cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila (or more, if you're feeling frisky)
¼ teaspoon vanilla extract
½ cup buttermilk
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ baking soda
½ cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila (or more, if you're feeling frisky)
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
Cupcake Preparation:
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled and chunky... Do not fret! It will be ok!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
