Thursday, August 11, 2011

Strawberry Margarita Cupcakes

I love Strawberries and this recipe reminded me just how good Strawberry Margarita’s are.
I don’t drink them often because I’m a plain Margarita with extra salt kind of girl.

This recipe is a summer favorite of many of my female friends who sometimes love Strawberry Margaritas more than they love dinner.

I skipped the glaze on this recipe because I was low on powdered sugar and also left the strawberry preserves out of the cake recipe. It was really good and a perfect treat for all of your grown up friends.

Bon Appetit!

Strawberry Margarita Cupcakes Adapted from The Picky Apple 

3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup margarita mix
2 T lime juice
1 tsp lime zest
5 T strawberry preserves
1/3 cup tequila
3 eggs
1/2 cup milk

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Sift together flour, baking powder, baking soda, and salt in a small bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add margarita mix, lime juice, lime zest, strawberry preserves and tequila and mix on low speed to incorporate. (Mix may appear slightly curdled at this point but don't worry, it will come back together with the flour.) Add in eggs, one at a time, mixing after each addition. Add 1/3 of the flour mixture, then 1/2 the milk, and repeat mixing after each addition until just incorporated, ending with the flour mixture.

Divide the batter evenly among the cupcake liners and bake approximately 20 minutes until a toothpick inserted in the center comes out clean. Cool approximately 10 minutes and remove from pan to a wire rack to cool completely.

1/2 cup margarita mix
2 T tequila
1/2 cup powdered sugar
Red food coloring

Add powdered sugar to a small bowl, whisk in margarita mix and tequila to make a thick liquid glaze. Add a few drops of red food coloring to desired color. Poke 4-5 holes in each cooled cupcake with a wooden skewer. Spoon glaze over cupcakes, about a tablespoon at a time, giving the glaze a chance to absorb before adding more. You don't want to saturate the cupcakes so you may have some extra glaze left over.

1/2 cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
4-6 cups powdered sugar
3 T margarita mix
2 T strawberry preserves
Red food coloring

Beat together butter and cream cheese until smooth and creamy. Add margarita mix and strawberry preserves and beat until well incorporated. Add powdered sugar one cup at a time until frosting is desired consistency. Add a few drops red food coloring to tint frosting to desired color. Pipe frosting onto cupcakes as desired. Top with sliced strawberries for garnish if desired.

Speaking of Margaritas, my best adaptation this week was from Casa De Isaacs in Highland Park who does Patron, Grand Marnier and a 2 day blend of their own Margarita mix.

One of these at the Highwood Farmers Market and I was ready for bed a short time later. It was so delicious but more important so authentic.