Posts Tagged ‘Cinco de Mayo’

by Sarah Steimer

Spicy tamarind and tequila cocktail

You’ve probably heard the bad news by now: There is a lime shortage, and prices are rising. So instead of making margaritas this Cinco de Mayo weekend, why not try a tequila cocktail that’s a little different?


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by Sarah Steimer

I found these to be very sweet cupcakes, so I would probably cut back on the sugar next time around. But the sour lime balances the sweet pretty well so it’s never really too overbearing. Also – yes I do know Cinco de Mayo is May 5 – just wanted to give you the recipe in advance!

For the cake

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3 limes, zested and juiced
  • 1/2 teaspoon vanilla
  • 1 cup buttermilk
  • 1/4 cup tequila (or half tequila/half orange liqueur, optional)

Whisk flour, baking powder and salt together in a medium bowl and set aside. Cream butter and sugar on a high until pale, light and fluffy – this is why you want room temperature butter or you’ll be creamin’ all day. Add eggs one at at time, mixing thoroughly before adding the next one. Add lime zest and lime juice.

Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix just until incorporated. Fill each muffin cup about three-quarters of the way full. Bake at 325 degrees for 25 minutes, rotating half way.

Let the cupcakes mostly cool in the pan, but brush with the tequila while they are still warm.

For the frosting

  • 2 cups sugar
  • 8 egg whites
  • 3 sticks butter, room temperature
  • 2 1/2 tablespoons lime juice
  • 2 tablespoons tequila
  • lime zest for topping

    There is just enough tequila in these cupcakes to not be overpowering. You can just barely taste it (I’m sure you could add more if you really needed to).

Place a metal or glass bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer. If you do not have a candy thermometer, just touch the mixture and rub between your index finger and thumb to test if the sugar has completely dissolved and the mixture feels very warm (not very hot).

Remove the bowl from the stove. Whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).

Beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together. Add lime juice and 1 tablespoon tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired. If the mixture looks runny (like mine did), pop the frosting in the refrigerator for 20 or so minutes. Bring it out and whip it again to make it smooth and fluffy.

Frost the cooled cupcakes and garnish with lemon zest.

Makes about 24 cupcakes.

Recipe from: Tide and Thyme

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