Repeat Offender & Margarita Cupcakes

What I Wore:

Wow! It is cold and windy today! So, maybe a high of 60 isn’t all that cold, but it’s cold enough to wear an outfit I’ve been itching to wear since I was in Chicago!

I thrifted this bracelet, shirt, and sweater when I was in Chicago in March (where it was chilly enough to wear this outfit) and I am quite pleased with each item! However, I realized that I’ve worn these pants probably far more often than one is supposed to wear brightly colored denim pants in a small time frame. Typically, I try to rotate noticeable pieces in and out so they aren’t as obvious, but here I am repeating bright blue pants. I’ll just have to admit to being a repeat offender. I’ll try to not wear this for a week or two so you don’t become bored with me.

I’m a big fan of bright colors, so the colored denim trend and all of the bright cheery colors for spring are trends I can really get behind!

Are there any trends you are loving this season?

Do you have a favorite item of clothing that you wear often?

What I Ate:

Margarita Cupcakes

These cupcakes are not exactly a unique idea, certainly other people have made margarita cupcakes before me, but these are my own very unique recipe that I tried once on a whim and never looked back! I’ll share most of how I make these. These are always a big hit and typically once someone has had one, they request that I bring them for another event where food will be served. In fact, I made these just this weekend for my friend, Bert. He loves these cupcakes, so when an opportunity came up to bring food to his house, I knew this was the thing to make!
By the way, these do contain alcohol, but not loads of it. If you drink, you’ll enjoy them, if you don’t, you’ll probably still enjoy them–they’re not the kind of treat where you’ll need to call a DD or drink a pot of coffee after eating one nor do they really taste “alcoholy”.

FOR THE CAKE

Ingredients

1/3 cup shortening
2 cups cake flour, sifted
1 cup sugar
2 tsp baking powder
1 tsp salt
1 egg,
3/4 cup milk
1 tsp vanilla
zest of one lime
2 tbsp tequila

Directions

Preheat the oven to 375 degrees and line 12 muffin cups with the cupcake liners of your choice. Stir shortening just to soften. Mix in dry ingredients just until crumbly. Add half the milk and the egg and beat mixture until moist, then beat for about a minute longer. Add the rest of the milk and the vanilla. Finish by stirring in the tequila and lime zest. Fill each cup about 1/2 to 2/3 full and bake for about 25 minutes. You want to check the cake and make sure it doesn’t get overdone since most ovens vary. Remove from the pan and cool on a cooling rack until they reach room temperature and you’re ready to fill!

FOR THE FILLING

Ingredients

2 tbsp whipped cream cheese
2 tsp tequila
2 tsp lime juice
1/3 cup powdered sugar

Directions

Beat all of the ingredients together in a small bowl until you have an icing consistency. Transfer into a piping bag with a cupcake filling tip (or cut a small piece out of the top of each cupcake and spoon in the filling). Once cupcakes are room temperature, squeeze the desired amount of filling into each cupcake being careful not to cause the cupcake to break its shape.

FOR THE FROSTING

Ingredients

1 stick of butter, softened
zest of one lime
1 tbsp lime juice
1 tsp vanilla extract
2 tbsp tequila
1 tsp cream or milk
3 cups powdered sugar
A couple drops of green/yellow food coloring if desired

Directions

Beat the butter until it begins to whip. Add in the vanilla and cream and whip about a minute longer. Add the lime juice and tequila and mix, then start slowly mixing in the powdered sugar. You may want to use more or less powdered sugar to achieve the desired consistency. To finish, fold in the lime zest and add a few drops of food coloring for a pretty limey color and mix until well incorporated.

Frost the tops of each cupcake with a piping bag. Top each cupcake with a sliver of the lime you zested for a pretty and simple garnish. I’m withholding a secret ingredient, but it’s nothing essential–these would still taste amazing without it! Cheers!

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