Margarita Cupcakes

Verre: Culinary

Taille du verre: 16.0.

Instructions

 MARGARITA CUPCAKES

1. Preheat oven to 375°F.
2. Line a standard muffin tin with paper liners.
3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
4. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
5. Reduce the mixer speed to medium and add eggs, one at time, and mix thoroughly after each addition.
6. Add the Monin Habanero Lime Syrup, vanilla extract, and tequila and mix until combined, using a rubber spatula to scrape down the sides.
   Note that the mixture may look curdled at this point, but will come back together.
7. Reduce the mixer speed to low.
8. Add the dry ingredients in three batches, alternating with the buttermilk in two batches.
9. Mix only until just incorporated, using the rubber spatula to give it one last mix by hand.
10. Divide the batter between the muffin cups.
11. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
12. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.
13. Brush the tops of the cupcakes with 1 to 2 tablespoons of tequila.
14. Set the cupcakes aside to cool completely before frosting them.
15. Frost cupcakes and garnish, if desired, with lime zest, and a sprinkling of course salt.

FROSTING

1. Whip butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.
2. Reduce the speed to medium-low, and gradually add powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
3. Add Monin Habanero Lime Syrup, tequila and salt; mix on medium-high speed until fluffy.
4. If the frosting appears a bit too soft, add additional sugar, one spoonful at a time until desired consistency is reached.