Jane’s Patisserie’s Margarita Cupcakes
These zesty cupcakes are the perfect bake for any occasion, taking inspiration from the citrusy flavours of a classic margarita cocktail to create a delicious summer adult sweet treat.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
Introduction
So, I will say from the beginning that this cupcake recipe is divine and the PERFECT bake for any party… but in my opinion, you can’t beat serving them in the summertime. A classic margarita often includes tequila, orange and lime – what forms the lime and orange come in can vary – but for these cupcakes I focused on the tequila and lime only. I wanted a deliciously strong flavour of tequila to soak into the cupcake and be a part of the frosting. However, I also wanted the sweet but slightly sour taste from the lime to come through to keep things fresh. If you do want to add some orange flavour, try adding ½ teaspoon of orange extract to both the cupcake mixture and the buttercream – it is yummy!
Ingredients
| 125g | unsalted butter or baking spread, at room temperature |
| 200g | caster sugar |
| 200g | self-raising flour |
| ½ tsp | salt |
| 3 | medium eggs |
| 1 tsp | vanilla extract |
| 125ml | full-fat milk |
| Zest of 3 limes | |
| 175ml | tequila |
| Buttercream | |
|---|---|
| 200g | unsalted butter, at room temperature |
| 400g | icing sugar |
| 50ml | tequila |
| Zest of 1 lime | |
| Decoration | |
| Lime slices | |
| Lime zest | |
| Mini umbrellas |
Essential kit
You will need: a piping bag.
Method
Prep time: 30 minutes. Bake time: 20-22 minutes. Cooling time: 1 hour. Decorating time: 30 minutes.
Preheat the oven to 180ºC/160ºC fan and get 12 cupcake cases ready.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour, salt, eggs and vanilla extract and beat to combine. Finally, add the milk and lime zest and beat again.
Divide the mixture equally between the 12 cupcake cases. Transfer to the oven and bake for 20–22 minutes. While still warm, pour 1 tablespoon of tequila over each cupcake. Leave to cool fully on a wire rack.
Buttercream:
In a large bowl, beat the butter for a few minutes to loosen. Gradually beat in the icing sugar until well combined. Pour in the tequila slowly while continuously mixing, add the lime zest and beat the buttercream for a few minutes until light and fluffy.
Decoration:
Transfer the buttercream to a piping bag with the piping nozzle of your choice fitted. Pipe the buttercream over the cupcakes however you like.
Top each cupcake with a slice of lime, a sprinkling of lime zest and a mini umbrella.
Lasts 3+ days, at room temperature.
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