RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2494
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| Recipe Name: |
Lime-Margarita Cupcakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-05-07
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
55.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-cup muffin tin and cupcake papers |
| Suggested Sides: |
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| Comments: |
The fresh lime-margarita cupcake tastes like the love child of a stiff drink and an airy meringue. There's lime juice and zest in both the batter and the buttery frosting—plus a dash of tequila, just for fun.
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Ingredients:
7 fl ozs milk, whole
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Directions:
Preheat the oven to 350 degrees. Line 2 cupcake pans with baking liners. Using an electric mixer, beat butter and granulated sugar until creamy. Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large glass measuring cup, stir together the milk, lime juice and vanilla extract. On low speed, mix in one-third of the wet mixture, then one-third of the dry mixture. Repeat twice, ending with the dry mixture. Mix in the grated lime peel.
Fill each baking liner about three-quarters full with batter. Bake until the cupcakes spring back when gently touched, about 25 minutes. Let cool completely, about 30 minutes. |
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Margarita Frosting
(Add to shopping list) :
4 Tablespoons tequila gold
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Directions:
Using the electric mixer, beat the butter until creamy. Beat in 1/3 of the confectioners sugar. Beat in the tequila, lime juice, vanilla, lime peel, salt and the food coloring until smooth and creamy. Beat in the remaining confectioners sugar one-third at a time, until just soft enough to spread.
Spread the frosting on the cooled cupcakes. Add the sugar crystals to a bowl; lay each frosted cupcake on its side in the bowl and gently rotate to form a rim of sugar. Top each cupcake with a lime wedge candy. |
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| Nutrition per Serving: |
| Calories: |
295 |
Total Carbs: |
32.2 |
Net Carbs: |
29.9 |
| Cholesterol: |
36.1 |
Fat: |
17.7 |
Protein: |
2.97 |
| Fiber: |
4.27 |
Sodium: |
152.74 |
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