Tastemaker: Celebrate Cinco de Mayo with Margarita Cupcakes!
How to get the party started this Cinco de Mayo? Whether you’re planning on beating the crowds and entertaining at su casa or taking the fiesta for a night out on the town, this downright delish combo-confection is your new secret weapon for starting off the night! One of our favorite foodie bloggers, Ali from Gimme Some Oven, has all the nitty gritty for bringing this new culinary crush to life…
From margaritas to guac and tacos—what are you cooking up to kick off the fiesta this year?
MARGARITA CUPCAKES RECIPE à la Gimme Some Oven
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 3 limes, zested and juiced
- ½ tsp. vanilla extract
- 1 cup buttermilk
Margarita Swiss Meringue Buttercream Ingredients:
- 2 cups sugar
- 8 egg whites
- 1 1/2 cups (3 sticks) butter, room temperature
- 2 1/2 Tbsp. lime juice
- 1-2 Tbsp. tequila
To Make Cupcakes:
Preheat the oven to 325˚ F. Line two cupcake pans (to make 24 cupcakes) with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.
To Make Frosting:
Combine the sugar, egg whites and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 1 tablespoon at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice, tequila and mix until fully incorporated and smooth.
Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.
Tip! Give it Your Own Twist:
“These would also be yummy with some coconut mixed in! Add a few tablespoons of toasted coconut into the cupcakes, or use it to garnish the frosting.” —Ali, Gimme Some Oven