When it comes to eating out we’re faced with quite a choice of cuisines. We have Itallian, Chinese, Indian, Japanese and even Mongolian but for me there’s only one choice, Mexican! I adore Mexican food, give me a taco over a pizza any day of the week. One of the big attractions to Mexican food has to be the cocktails, more specifically an ice cold Margarita. To me, there is nothing better than a frozen Margarita on a hot day, actually there is, five frozen Margaritas on a hot day 😉
When I received an order through Pet Lamb for some cocktail themed cupcakes for a hen party I just knew it had to be Margarita! Tequila, lime and cupcakes, you just know that’s gonna be a good night! Sadly I didn’t have any Tequila handy (I may or may not have killed my last bottle at Christmas, oops) so I grabbed a bottle of ready made Margarita mix, poured myself a glass and set about making some boozey cake.
The sponge is really quite subtle, I used a vanilla base brushed with tequila but boy does the frosting have an amazing kick. Laced with tequila, lime juice and zest you could just eat it with a spoon.
175g unsalted butter
175g golden caster sugar
3 large eggs
175g self raising flour
25g plain flour
1tsp baking powder
juice of 2 limes
250g icing sugar
Preheat the oven to 180C – 160C fan and line a cupcake tray with 12 liners.
In a large bowl sift together the flours and baking powder. Set aside. Mix tequila and lime juice in a small cup and place in the fridge for later.
Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Stir in milk.
Fill the cupcake liners to 2/3 full and bake for 20 – 25 minutes or until a skewer inserted into the cake comes out clean. Pierce the top of each cupcake five times and brush your tequila and lime over each cake. Leave to cool.
For the frosting mix the butter and icing sugar together until pale and creamy. Add the remaining tequila and lime to the frosting and mix to combine. Pipe a generous swirl upon each cake, grate over some lime zest and top with a wedge of lime.