Strawberry Margarita Cupcake
Fromthe old days of Swizzle Cakes; here is the recipe for a great "drink"
Servings: 12 dozen large
- 2 sticks Unsalted Butter, at room temperature
- 2 cups Granulated White Sugar
- 4 large Eggs, separated
- 3 cups Cake Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1 Cup Whole Milk
- 4 Tbs. Fresh Lime Juice
- 6 Tbs. Fresh Lime Zest
- 1/2 cup Tequila, for after baking
- 1/2 cup Triple Sec, for after baking
- 4 cups Confectioners Sugar
- 1 cup Unsalted Butter, room temperature
- 2 Tbs. Tequila
- 2 Tbs. Triple Sec
- 2 pinches Salt
- 1-1/2 teaspoons Strawberry Extract
- 1/4 tsp. Red Food Coloring
- Red Sanding Sugar or sprinkles for decoration
Preheat oven to 350°Butter and flour large muffin tins. You can use muffin liners. In the bowl of a stand up mixer, fitted with paddle attachment, cream together butter and sugar, until fluffy, about 2 minutes.Add egg yolks, one at a time.Beat egg whites until stiff, refrigerate until ready to use. Whisk together flour, salt and baking soda.Working in thirds, add dry ingredients to butter mixture; alternating with milk. Start and finish with with dry ingredients. Do not overwork.Add zest and juice and mix until just blended.Fold in egg whites. Using an ice cream scoop, fill each muffin tin 3/4 full. Bake for 20 minutes until tootpick comes out clean. Mix together tequila and triple sec.Immediately upon removing the cupcakes from oven, poke 4-5 holes in each cupcake, with a skewer. Drizzle 1 tbs.of liquor mix over each and let cool on rack.After cooling brush more liquor or simple syrup on sides of cupcake and rool in sanding sugar or sprinkles.Frost.
In the bowl of a stnad-up mixer, fitted with whisk, whip butter until light and fluffy.On slow speed add tequila and triple sec, until combined. Then add extract. Gradually add confectioners sugar. Then add food coloring and salt until full colored.Use a star tip and frost each cupcake.