I love a theme, I love a cupcake but, I am not overly enthusiastic about alcohol flavor in my desserts. Don't get me wrong I love love love my cocktails but, I find alcohol sometimes over powering in desserts. Tequila is not my favorite alcohol and that may have to do with an unfortunate evening which started in Tijuana and ended up with me sleeping in the shower. Time and the introduction to really good white tequila has changed my view a bit. These cupcakes are the perfect treat for a fiesta. They are full of lime flavor with a hint of tequila. If you want more tequila flavor you could brush the tops of the cupcakes with tequila before frosting. Hope you all have a fantastic Cinco de Mayo filled with friends, fun, refried beans (those I love) and good white tequila.
Notes: I learned a few things about buttercream while making these. I don't really love buttercream so, I don't have much experience with it. I am wondering why I made these considering I don't love buttercream or tequila. Weird. Even with those two semi dislikes these cupcakes are very good and the frosting is not greasy. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) I did not have that problem. The problem I had was the frosting remained loose and would not come together. I took to my computer and googled loose buttercream and sure enough if your kitchen is warm (rare 80+ degree day) the frosting may get too warm. Place frosting in refrigerator for about 5 minutes to cool down and then return to mixer. Sure enough it came right together. I love learning new things.
source: annie eats
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk
2 cups sugar
8 large egg whites
1½ cups (3 sticks) unsalted butter, at a (cool) room temperature
4 tbsp. freshly squeezed lime juice
2 tbsp. white tequila
Preheat the oven to 325˚ F. Line two cupcake pans (24) with paper liners. In a medium bowl, combine the flour, baking powder and salt; blend. 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. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. Stir in the lime juice and tequila and mix until fully incorporated and smooth.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.