Margarita Cupcakes

VanderCook’s graduate dean, Mrs. Rhodes, is one of the best teachers I’ve ever had.  On top of that, she’s an amazing mentor to me both as a person and a professional.  She’s had a tough year and despite it all, she shows up at work every day committed to making a difference for our students.  I wanted to do something special for her birthday this past summer.

Fellow Bridgeport fans have probably been to Pancho Pistolas – a little mexican restaurant on 31st Street.  It’s a VanderCook fave, and Mrs. Rhodes loves a margarita from Panchos.  I decided to see if I could turn a margarita into a cupcake and turns out I can… with a little help from Brown Eyed Baker and my niece, Chloe.

CAKE

  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
  • 2 limes, zested and juiced
  • 2 T. tequila
  • 1/4 tsp. vanilla
  • 1/2 c. buttermilk

Preheat oven to 325 degrees.  Pour batter into muffin liners and bake for 25 minutes or until toothpick comes out clean.  Let cool and brush with tequila.

FROSTING

  • 1 c. unsalted butter
  • 2 3/4 c. powdered sugar
  • 1 T. lime juice
  • 2 T. tequila
  • pinch of salt

The frosting ingredients listed above are what Brown Eyed Baker used in her recipe.  After tasting it I added the zest of 2 limes, doubled the lime juice and tequila and added another 1/4 c. powdered sugar.  I also wanted to roll the edges of the cupcakes in clear Wilton sprinkles to make it look like salt, but my niece took matters into her own hands, turned the frosted cupcakes upside down and dunked them.  She told me, “This is much easier, Auntie Ame.”  She was so excited with her idea that we just let it roll.

So easy to make, and the decorating possibilities are endless.  Enjoy!

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