It’s the weekend! Let’s celebrate! Time to kick back and enjoy this beautiful weather! Here’s a twist to a summertime favourite, "the margarita"… But in cupcake form!!! This is my spin on the recipe by Brown Eyed Baker found here. See below for my recipe!

Ingredients… You’ll need:

Cupcake batter (makes one dozen)

- 1 1/2 cups of President’s Choice organic all-purpose flour

- pinch of freshly ground coarse sea salt

- 1 cup of Wholesome Sweeteners organic sugar

- 1 teaspoon of vanilla extract OR seeds from half of one vanilla bean

- 1 1/2 teaspoons of baking powder

- 1/2 cup of President’s Choice organic unsalted butterroom temperature

- fresh zest AND juice from one regular Persian lime and half a Meyer lemon

- 3/4 cup of President’s Choice organic milk (2% or higher)

-  2 President’s Choice organic eggsroom temperature

- 1/2 shot glass of Patron tequila

*You’ll also need an electric beater or KitchenAid stand mixer, a cupcake/muffin pan and 12 cupcake liners, oh… and baking spray (but it’s optional)

 

Frosting

- 2 3/4 cups of Wholesome Sweeteners organic icing sugar

- 1 shot glass of Patron tequila

- pinch of freshly ground coarse sea salt

- 1 tablespoon of fresh lemon juice

- 1 cup of President’s Choice organic unsalted butterroom temperature

 

Garnish

- fresh zest from half a Meyer lemon and half a regular Persian lime

- 2 Key limes to cut up for mini lime wedges

- unground coarse sea salt and white coarse/sanding sugar

Calf and Half Double-Walled Creamer with Udders from Fred & Friends (pictured above)


Click the image above of the measuring cup to shop it from Hudson’s Bay!

Baking Directions:

1. Preheat your oven to 325 degrees (Fahrenheit). Spray muffin tray with PAM baking spray (optional) and line cupcake pan with cupcake liners then set aside for later.

2. Mix the flour, pinch of salt and baking powder together in a mixing bowl then set aside for later.

3. In your KitchenAid stand mixer or using your electric beater, beat the room temperature butter and organic sugar together starting at a low to medium speed and increasing slowly until the ingredients are fully mixed and the mixture looks soft and airy.

4. Turning the speed back to low, add the 2 organic eggs and slowly increase speed again until fully incorporated.  Ensure that you scrape the sides of the bowl and the bottom with a spatula to get all ingredients mixed in.

5. Add in the vanilla seeds from the bean/vanilla extract, the tequila and both the lemon and lime juice and zest. Mix again.

6. Turn the mixer speed to low and slowly add the bowl of dry ingredients you set aside earlier a spoonful at a time until fully mixed in. As the dry ingredients combine with the wet batter, increase the speed to medium/high until the batter no longer looks clumpy, but smooth. Again scraping the sides and bottom of the bowl, folding the batter into itself.

7. Grabbing the cupcake pan you set aside, scoop the batter into the liners in the pan.

8. Ensure that your oven has preheated then bake for 20-25mins depending on your oven.

9. Allow cupcakes to completely cool before frosting them. 

10. While they are cooling make the frosting, by whipping the room temperature butter starting on low speed and increasing to high until the butter is light and fluffy.

11. Turn the mixer speed to low and gradually add the icing sugar in one spoonful at a time until fully mixed in. Again scraping the side and bottom of the bowl, and folding the icing into itself.

12. Add the pinch of salt, lemon juice and shot of tequila then slowly increase speed from low to medium until the icing is light but begins to hold its shape.

13. Finally… Garnish using coarse sea salt and white coarse/sanding sugar along with lemon and lime zest. Then instead of a cherry on top, finish it off with a single small wedge of a Key lime. Enjoy!

 

Click any of the images of the KitchenAid stand mixer to shop it from Hudson’s Bay!

Teacupcakes from Fred & Friends (pictured above)

Until next time… Enjoy!

Sincerely,