Name: Margarita cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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

Margarita cupcakes

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

Makes 12

Prep

30M

Cook

30M

Total

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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