Northern California hit the mid to high 80’s (low 90’s in a few places) for a few days and many of us complained. Myself included! I love being able to wear skirts, summer dresses, flip-flops and sandals. I love BBQ’s and warm evenings spent outdoors enjoying cold drinks and good conversation. I love the sweet smell of jasmine on a warm night. I don’t however love not being able to escape the heat. Warm, still nights make for some long, sleepless nights resulting in a very tired Allison the next day. So why did I turn on my oven on a warm day and heat up my house to make cupcakes!? Good question.
I blame the heat, the delicious aroma of orange blossoms filling the air and a long drive with lots of time to think for coming up with the idea of making Margarita Cupcakes. I’m finding when I have a lot on my mind, I turn to baking. Thankfully I’m only an emotional baker and not an emotional eater! The two together could be bad news in this household! 😉
The past three days have felt like summer. When I think of summer, I think Margarita’s. I introduce to you, Margarita Cupcakes! The taste of a Margarita sans the tequilla, in a cupcake tin! 🙂
1 box white cake mix
Jose Cuervo Classic Lime Margarita Mix
Make cupcakes per box instructions, substituting water with the margarita mix. Let cupcakes cool completely before frosting.
Salted Lime Buttercream
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/4 teaspoon salt
3 tablespoons fresh lime juice (about the juice of 3 limes)*
1 drop green food coloring
*for more of a tart lime flavor, use more fresh lime juice or use lime extract. If using extract, add 1 teaspoon at a time until desired tartness is reached.
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract and 1/4 teaspoon salt and combine well.
Begin adding in the sugar and mix thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, add lime juice and combine well. Add one drop green food coloring and mix until evenly dispersed. For thicker frosting you can gradually add in a little more sugar.
Once the cupcakes have been frosted, sprinkle the top of each cupcake with Sea Salt.
The next time I make these, I may add grated lime peel to the cake batter along with fresh lime juice to kick it up a notch. As the recipe is written, the lime is noticeable, but faint. 🙂