Recipe

Margarita cupcakes

Get creative in the kitchen with these sweet and indulgent margarita cupcakes! The perfect weekend treat - simply divine!

  • 30 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print
    Print

Ingredients

Margarita cupcakes
  • 180 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 2 cup (300g) self-raising flour
  • 2 tablespoon milk
  • 1/3 cup (80ml) lime juice
  • 2 tablespoon thinly sliced lime rind
  • 1 teaspoon sea salt flakes
Tequila butter cream
  • 185 gram unsalted butter, softened
  • 2 1/4 cup (360g) icing (confectioners’) sugar
  • 1/4 cup (60ml) tequila

Method

Margarita cupcakes
  • 1
    Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
  • 2
    Beat butter, extract, grated rind, sugar, eggs, sifted flour, milk and juice in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cup of the mixture into paper cases.
  • 3
    Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Make tequila butter cream; Beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted sugar, tequila, then remaining sugar.
  • 5
    Spoon butter cream into piping bag; pipe large swirls on each cake. Sprinkle with sliced lime and salt flakes.

Notes

Cakes can be made a day ahead; store, covered, in the fridge. Bring cakes to room temperature before serving. Uniced cakes can be frozen for up to three months. Replace the tequila in the icing with lime juice, if you prefer.

More From Women's Weekly Food