Strawberry Margarita Cupcakes
Makes approximately 22 cupcakes.
Cupcake Ingredients:
3 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tablespoons limeade concentrate
3 eggs
1/2 cup milk
1/3 cup tequila
5 tbsp strawberry preserves
Margarita Glaze:
3/4 cup limeade concentrate
1/2 cup powdered sugar
2 tbsp tequila
Strawberry Margarita Buttercream:
1 pound powdered sugar
1/2 cup butter, softened
4 tbsp limeade concentrate
2 tbsp tequila
3 tbsp strawberry preserves
Red food coloring
Preheat oven to 350 degrees Fahrenheit.
Mix together the flour, salt, baking soda and powder and set aside.
In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate, strawberry preserves, and 1/3 cup tequila. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the milk. Batter will be slightly lumpy.
Divide the batter evenly into lined muffin tins and bake for about 20
minutes.
Allow to cool.
Once the cupcakes have cooled, poke holes in the top of the cupcake, not
quite to the bottom of the cake.
Make the glaze by mixing together 3/4 cup of the limeade concentrate with
about 1/2 cup powdered sugar and 2 tbsp tequila.
Whisk the mixture well, so there aren’t any lumps.
Pour about a tablespoon of the syrup over the holes in each cupcake, slowly,
so that the syrup absorbs into the cake.
For the buttercream: Cream together butter, powdered sugar, limeade,
tequila, and strawberry preserves until smooth. Add drops of red food
coloring until frosting is desired shade of pink.