Strawberry Margarita Cupcakes
Raise your hand if you love Pinterest……
Ok, now raise your hand if you have ever used Pinterest to get ideas on how to shop or make something for someone else….
21 & Up ONLY beyond this point
These Cupcakes were inspired by looking at my [future] Sister-in-Law’s Pinterest Boards! I knew I wanted to make K some cupcakes for her birthday, but was not sure what kind. After looking through the flavors and ideas that she pinned, I knew that Strawberry Margarita’s would be a winner (especially since this was shortly after the birth of her baby and she could finally enjoy a Margarita again)!
The family decided that these were some of the best cupcakes that the have ever tasted. All of the flavors worked so well together and it was just perfect!
So next time you need some inspiration, see what things your gift recipient has pinned to determine what to make (or even look through your own boards to get a good idea of what actually inspires you – your boards tell a lot more about you than you realize). Pinterest: solving gift-giving problems everyday! And this year, anyone who sees what I have Pinned, please promise to at least pretend to be surprised!! 🙂
- CAKE
- 1/2 cup dried strawberries, soaked in 6 Tablespoons Tequila for 2 hours before starting the rest of the recipe (or just 1/2 cup fresh strawberries: no soaking)
- 1/2 cup butter, softened
- 1/2 cup [heaping] sugar
- zest & juice of 1 lime
- 2 eggs
- 1 and 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- FROSTING
- 1 cup unsalted butter, at room temperature (I prefer to use a 50/50 mixture of butter and shortening – so 1/2 cup of butter & 1/2 cup of shortening)
- 2¾ cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila (I used 1T Strawberry Infused & 1T straight)
- Pinch of coarse salt
- CUPCAKE
- Soak your strawberries in the Tequila for about 2 hours prior to starting your cupcakes!!
- Preheat the Oven to 350 and line a 12 Cupcake Tin with papers. Drain your Strawberries & save your berry-infused tequila.
- In the bowl of your stand mixer, cream the butter and sugar. Then add in your eggs and mix well. Scrape down the edges and then add your lime, zest, flour, baking powder, and salt. Beat for about a minute, then stir in the strawberries by hand.
- Divide evenly among 12 paper-lined cups in your pan. Bake for about 20 minutes, or until risen and firm to the touch. Transfer to a wire rack to cool. While they are cooling, poke some holes in the top of your cupcakes and put some of that strawberry tequila on top of each cupcake – use as much as you feel you should without making them soggy (about half of it)
- FROSTING
- Whip the butter/shortening on medium-high speed in the bowl of your electric mixer, using the whisk attachment for at least 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 lime 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 or sliced strawberry.
Cupcake adapted from THE source on Cocktail Cooking… Bake it with Booze AND Frosting from the ever-wonderful Brown Eyed Baker!
And I leave you with this, Today’s Question of the Day… What is your favorite cocktail & have you ever tried it in a form besides liquid?