Margarita Cupcakes
Saturday, May 1st, 2010Two of my favorite things, in one tiny little package, in honor of Cinco de Mayo!
(Source)
Margarita Cupcakes
Ingredients:
2 c. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
1 Tbsp vanilla extract
1 c. margarita mix (or any basic sweet and sour mixer)
5 egg whites, at room temperature
4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
pinch salt
2 c. powdered sugar
Directions:
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
-In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
-Beat in the vanilla extract, then margarita mix.
-Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
-In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
-Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
-Divide the batter between the cupcake molds.
-Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
-Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
-Slowly add in salt and sugar mixing until combined thoroughly.
-Place bowl in fridge until cupcakes are cooled and ready to frost.
-Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.
Makes about 24 cupcakes






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