Straight Cupcake, no chaser

I got the idea for these cupcakes while watching Cupcake Jemma on YouTube. Inspired, I came up with my own version which is boozy, yet surprisingly, light and refreshing. If you love margaritas as much as I do, give these guys a try.

* slightly updated recipe *

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INGREDIENTS:

Cupcakes

• 210 g ( 1 3/4 C ) all-purpose flour

• zest of two limes

• 1 1/2 tsp. baking powder

• 3/4 tsp. kosher salt (I use Diamond, half the amount if using Morton)

• 200 g ( 1 C ) superfine or granulated sugar (organic, vegan-friendly)

• 57 g (1/4 C) butter (vegan)

• 2 T oil (neutral)

• 3/4 C plant milk ( room temp, I used extra creamy oat)

• 2 T lime juice (freshly squeezed- about two ripe limes)

• 1 tsp. vinegar ( white or apple cider )

• 4 T tequila (Reposado or Blanco)

• 1 tsp. vanilla extract (pure)

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

Tequila Buttercream

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

• 226 g ( 1 C ) vegan butter ( room temp- softened, but not melty

• 1 T orange liqueur (Grand Marnier, Curacao, Cointreau or triple sec- optional)

• 4- 6 T tequila (Reposado or Blanco)

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

• zest of one lime

Tequila Reduction

• 1/4 C tequila (Reposado or Blanco)

• 2 T orange liqueur (Grand Marnier, Cointreau, or triple sec- optional)

• 75 g ( 6 T) granulated sugar

• juice of half of lime

• pinch of salt

Makes 12 cupcakes

You will need:

• Cupcake tin(s)

• Cupcake liners

• Hand or stand mixer

• Scale (if using- you should! )

• Large bowl (if using a hand mixer)

• Medium bowl to sift flour and powder sugar

• Small pot (if making reduction)

• Cooling rack

• Whisk + spatula

• Sifter

• Zester

• Spoons or ice cream scooper

• Toothpick or fork (to poke holes into the cupcakes for reduction)

• Small bowl (for tequila reduction)

• Small basting brush

Products used:

• Flora Unsalted Butter- Miyoko’s is another go to fave

• Tequila- use your fave or whatever you have on hand- this doesn’t require the best of the best, but you’ll get more flavor out of a Reposado tequila as opposed to a Blanco.

• Orange Liqueur - use Cointreau, triple sec, Curacao, or your favorite orange liqueur- if you don’t have this on hand or will not use besides this recipe, go ahead and skip

• King Arthur All Purpose Flour- you don’t have to use KA, but try to stay away from the bleached lot

• Diamond Crystal Kosher Salt- the chef’s salt…it’s less salty than table salt or Morton

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)

• Sift flour

• Line cupcake tins

• Sift powder/icing sugar

Helpful Notes:

Tequila- I’ll just start off by saying that I am not even close to a tequila expert, so take this with a grain of salt (ha). A Blanco style will work just fine in this recipe, but if you happen to have a Reposado on hand, the flavor result will be a bit more complex and elevated. Why? Because tequila Resposado has been aged in oak or barrels for up to a year, while a Blanco or Silver has not aged at all. Añejo has been aged even longer, but might be a bit much for this recipe…. I don’t know, I haven’t tried. Bottom line is- please do not run out to get a better tequila just for these cupcakes… unless you’re looking to update your bar. Whatever you have will be fine.

Orange Liqueur- As I noted above, this is an optional ingredient, but if you do have on hand, it will make the end result more margarita like. You have options like Cointreau, triple sec, Grand Marnier, and Curacao- it’s up to you. I use Grand Marnier because I have it on hand and my mom used to love it. If I were going to choose based solely off of a flavor profile, though, I would probably go with the Curacao. Something like a Aperol could be nice as well, but you will end up with orange icing (which is not necessarily a bad thing). Most of these liqueurs are vegan-friendly, but as always, check it out before you buy.

Lime juice- I know you’re going to do what you want, but really, fresh is best. Besides, you need real limes for the zest.

Butter- You know your butter is room temp when you can easily make an indent with your finger (eww, I know) or a spoon into the butter. It should be soft and pliable, but not runny and melty. If you forget to take the butter out to come to room temp, you can use the microwave, but it can be a bit tricky and go melty fast on you (especially vegan butter because it’s made of more water). Best to leave it out to soften naturally, but in a pinch, do short 10 second bursts in the microwave and flip the butter often so it does’t start to melt on one side. As for the type of butter, if you don’t have unsalted vegan butter, it’s not critical for this recipe.

Milk- Use whichever plant milk you prefer. I like a creamy, plain and unsweetened oat, but a lot of people prefer soy- it all works. In a baking recipe, unless otherwise stated, you want all of your ingredients to be room temp- especially the milk. Room temperature sounds very broad, I mean, rooms can be lots of different temperatures… So what does that mean? Technically between 68 and 72 degrees farenheit, but practically, it means you can stick your finger in it and feel nothing. Think of it this way, if it’s too warm you’ll think to yourself “yep, that’s warm” and if it’s too cold, you’ll think, “ooh, that’s cold”. When it’s room temp, it’s nothing…I know it sounds weird, but here we are… To get your milk to room temp quickly, you can pour it a bowl or glass measuring cup and pop it in the microwave for 20-35 seconds (depending on the amount and the microwave).

Salt- Diamond Crystal Kosher is my preference, but if you use Morton or table salt, reduce the amount by half as Diamond is less salty than the two.

Sugar- To make sure it’s vegan, use organic as it does not use bone char (yes, it’s as bad as it sounds) in the processing like conventional sugar.

Vinegar- White is noted in this recipe, but apple cider works too. We use vinegar to curdle plant milk, which produces a buttermilk-like substance. Vinegar also reacts with raising agents (baking soda + powder) to give vegan baked goods a nice rise.

Oil- Is used in this recipe for some added fat and to help bind. The oil helps to add a little bit of richness that you loose from not using eggs.

Mixing method- This recipe uses a reverse creaming method, which is you add the fats (butter and oil) to the dry ingredients (flour and sugar) instead of creaming the butter and sugar (which is technically a wet ingredient) first. I like it cause its fast and easy and I think the result is a fluffy cupcake. However, if you like the results of the traditional creaming method, by all means, have at it.

Measuring- Listen, just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert to the cup measurements out of courtesy to those who don’t have one. But trust me, if you like to bake, it will be the best $20 dollars you spend to improve your recipes. If you still refuse, make sure that you use the scoop and level method to measure out your dry ingredients.

cupcakes

Preheat oven to 320° F

Directions:

1. Add flour, sugar, and zest of two limes into a large bowl or the bowl of your stand mixer and mix on a medium speed for 1 minute.

2. Add in baking powder and salt- mix again until nicely combined ( about 30 seconds).

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

4. Slowly pour in the milk/vinegar/ juice mixture, and vanilla 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 (about 55 g of batter each, if you want to get technical).

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
   
   
   

Tequila reduction

Directions:

1. In a small saucepot, add sugar, tequila, orange liqueur, salt, 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.

3. Using a toothpick or the tines of a fork, poke several holes in each cupcake.

4. Use a basting brush to apply half of reduction to the tops of the cupcakes.

American-Style Buttercream

Directions:

1. Place the room temp butter in the bowl and mix on a low speed with a hand or a stand mixer for 3-4 minutes or until very soft and smooth.

2. 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.

3. Once all the sugar has mixed into the butter, continue to mix at a low speed for another 2 to 3 minutes or the buttercream starts to soften.

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

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

6. Make sure your cupcakes are completely cool before you frost them.

7. 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.

8. Take the remaining half of the tequila lime reduction and drizzle it in the middle where the frosting dips. Sprinkle with more lime zest.

9. If using flakey salt (highly recommended) lightly sprinkle over the tops of cupcakes.

10. If you’re feeling jaunty, finish the cupcakes with a slice of lime.

Give these boozy cupcakes a try and enjoy! If you do, leave us a comment and let us know!

Thanks for stopping by-

xx Debbie, Shorty, + Sophie