Club Tropicana- Margarita Cupcakes

I got the idea for these cupcakes while watching Cupcake Jemma on YouTube making some Margarita Cupcakes. Inspired, I came up with my own version. If you love margaritas as much as I do, give these guys a try.

INGREDIENTS:

Cupcakes

• 219 g ( 1 3/4 C ) all-purpose flour

• 3/4 tsp. baking soda

• 1/4 tsp. baking powder

• 1/2 tsp. kosher salt (I use Diamond, half the amount if using Morton)

• 150 g ( 3/4 C ) superfine or granulated sugar (organic, vegan-friendly)

• 57 g (1/4 C) butter (vegan)

• 1 C plant milk ( room temp, I used extra creamy oat)

• 1 T vinegar ( white )

• 1 T vanilla extract (pure)

• Maldon salt (to sprinkle on finished cupcakes, optional)

Take a Dip

Make a well in the center of the buttercream to drizzle the limey Tequilla reduction for some added boozy punch.

Tequila Buttercream

• 450 g ( 2 1/4 C- 3 1/2 C ) icing/ powder sugar, sifted (vegan-friendly)

• 200 g ( 3/4 C + 2 T ) vegan butter ( room temp- softened, but not super soft)

• 1 T Grand Marnier

• 4- 6 T Tequila

• pinch of salt (leave out if using salted butter)

Tequila Reduction

• 1/4 C tequila

• 75 g ( 6 T) granulated sugar

• juice of half of lime

You will need:

• Cupcake tin(s)

• Cupcake liners

• Hand or stand mixer

• Scale (if using- you should! )

• Large bowl or stand mixer bowl

• Small pot (if making reduction)

• Cooling rack

• Whisk + spatula

• Sifter

• Zester

• Spoons or ice cream scooper

  
  Makes 12 cupcakes
  

Zesty

You can add some zest to your buttercream or sprinkle it on top or better yet, both.

Prep

• Zest and juice limes

• Bring milk to room temp ( can zap in the microwave for 15-20 seconds)

• Add vinegar and lime juice to room temp milk (makes vegan buttermilk)

• Bring butter to room temp (soft, but not melty)

• Line cupcake tins

• Sift powder/icing sugar

Slow + Low

Baking at 320 F instead of the standard 350 F gives you nice flat tops for decorating.

Directions:

Preheat oven to 320° F

1. Sift flour and sugar into a large bowl or the bowl of your stand mixer. If you are using chunky granulated sugar, it may not sift, so just add it to the sifted flour. I like to use fine, sifted sugar and flour because I feel it really gives your cupcakes a nice lightness.

2. Add the baking soda, baking powder, and salt- mix with a whisk or a mixer until nicely combined ( about 30 seconds).

3. Add butter to the flour mixture and mix on low until the mixture becomes a bit crumbly.

4. Slowly pour in the milk/vinegar/ juice mixture, vanilla, and 2 teaspoons of the zest to the dry ingredients and mix on low speed until just combined (no dry flour spots)- about 30-40 seconds.

5. With a spatula, scrape down the sides and bottom of the bowl to make sure everything gets incorporated in the final mix.

6. Mix again by hand or on low until just incorporated- 20 more seconds.

7. With an ice cream scoop or spoons, fill tins 2/3 of the way with batter.

8. Place cupcakes on the middle rack and bake 18-23 minutes (depending on your oven and your pan color ) or until tops spring back when pressed and a toothpick comes out clean-cupcakes continue to cook after they come out of the oven so if there are a couple of small crumbs, that’s ok.

9. Remove cupcakes from oven and allow to cool for 5 minutes, then remove from tin and place on a cooling rack until completely cooled.
   
   

   WHILE CUPCAKES ARE COOLING, MAKE YOUR TEQUILA REDUCTION + BUTTERCREAM

1. In a small saucepot, add sugar, tequila, and lime juice. Set to medium-high heat and let the mixture come to a low bubble, then reduce heat down to low/ medium-low and let simmer for 3 to 4 minutes- the reduction should cover the back of a spoon (it will be clear, but thick).

2. Remove the reduction from the heat and place in a small bowl to cool. Set aside.

3. For the buttercream- make sure that you have sifted your powder sugar.

4. Place the butter in your bowl and mix it on medium-high speed with a hand or a stand mixer for 3-4 minutes or until very soft and smooth.

5. Add in half of the sifted icing sugar and mix on the lowest speed until the sugar incorporates into the butter. Add in the other half and repeat.

6. Once all the sugar has mixed into the butter, increase the mixer to medium/ medium-high speed for another 2 to 3 minutes or the buttercream starts to soften.

7. Scrape down the sides (and bottom ) of the bowl to catch any clumps of sugar or butter that might not have mixed in.

8. Add in the vanilla, Grand Marnier, and tequila ( I would start with 4 tablespoons, then add the rest if you like )- continue to mix for another minute or two, until frosting is soft, fluffy, and smooth. Don’t over mix though, you run the risk of over aerating your buttercream and may end up with a lot of air bubbles.

9. Make sure your cupcakes are completely smooth before you frost them.

10. Dollop or pipe the buttercream on top of the cupcakes, then take the back of a spoon press it down in the middle to make an indent. I also like to run a small spatula along the sides to give the cupcakes a more rustic look. But how you decorate them is up to you.

11. Take the tequila lime reduction and drizzle it in the middle where the frosting dips. Sprinkle with the reserved lime zest and lightly sprinkle with flaky salt (if using). If you’re feeling jaunty, finish the cupcakes with a slice of lime.

12. Enjoy!

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Hope you enjoy these boozy cupcakes! If you try them, let me know!

Thanks for spending some time.

xx Debbie xx