margarita cupcakes

my family recently had a farewell fiesta for a beloved aunt, who made a move to nashville (jealous). my family loves margaritas (who doesn’t?), so figured this was a good theme since A. she is moving “south”, and B. it would be easy to make a dinner based on this for a large group.  a few family members and i headed a good amount of the food, which was easy and delicious. we made enchiladas, fajitas, and mexican salad bar. my uncle marty and i had a blast in the kitchen, i hope to do more cooking with him in the future! the instant the menu was decided, i said out loud “i’m making margarita cupcakes” without even wondering to myself how i could do this. i knew instantly the flavors, textures, and ingredients (booze) i wanted to use.

these were perfect. maybe the best cupcake i’ve ever had. they were perfectly moist, which is difficult to tackle using coconut flour. the crumb was outstanding, which again, is difficult to achieve with coconut flour, which tends to yield eggy baked goods if you’re not careful. these, though, were unspeakably fluffy. dear god. the flavor was outstanding also, slightly citrusy with a nice tequilla punch from the frosting. i can’t recommend these enough. they made a perfect dessert and refreshment. two in one.

the cake base was based on the vanilla cupcakes from elana’s pantry, and the frosting was made up. is a great spring time cupcake, with the refreshing citrus flavors and light texture of the cupcake. you could obviously make these alcohol free by simply not putting tequila in the frosting.

these are gluten-free & grain free, so obviously a sensible treat. all of the ingredients fall under the “primal” category, and i felt no guilt chowing down on them. being a coconut flour based baked good, they digest very easily because coconut flour is very mild, digestively speaking!

make these NOW!

this recipe makes a dozen cupcakes. i rolled the sides of the frosting in coconut, but it would be fun to roll them in a small amount sugar/flake salt mixture for more margaritaness.

margarita cupcakes

for the cupcakes:

ingredients

1/2 cup coconut flour, sifted

1/2 tsp salt

1/4 tsp baking soda

6 eggs

1/2 cup olive oil

1/2 cup honey

zest of 1/2 organic lime

zest of 1/2 organic lemon

2 tbsp lemon juice

method:

preheat oven to 350f, racks in the center of the oven. prep cupcake tin with liners.

mix all dry ingredients, in a bowl with a whisk. separately, combine all liquids and zests in a bowl.

blend dry and wet ingredients together until well combined. no lumps! batter will be very liquidy.

pour batter evenly into cupcake cups. i like to use a spouted pyrex measuring cup for this.

bake for 18 minutes. i found 20 made the bottoms dark, though they still tasted rocking.

for the tequila butter cream frosting:

ingredients:

1/4 cup melted, but not hot, butter

4+ tbsp tequila

2 tbsp lime juice

2 tbsp lemon juice

zest of 1/2 lime

zest of 1/2 lemon

2 cups + more for thickening powdered sugar, sifted

1 cup non-sweetened coconut

method:

cream together all ingredients until well blended. if frosting is too thick, thin it with a little tequila. if it is too thin, add a little powdered sugar. add more zest if you need more lemon or lime flavor. you will want a nice whippy consistency. pipe onto cupcakes, gently roll sides in coconut, being careful to keep the butter cream from sliding around. stick in the fridge immediately to get them to set up a little. serve with a good lot of company and tequila.

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19 thoughts on “margarita cupcakes

    • you should make them as soon as possible!
      i’ve been dropping by your blog lately! i really enjoy your writing.

  1. I greatly enjoy your blog – this treat looks awfully tempting and I’ve really been wanting to try baking with coconut flour, now I’ve just gotta get my hands on some!

    • thank you for saying so! though it takes some looking around, coconut flour is becoming a normal grocery item these days!
      most health food stores carry bob’s red mill brand, which is what i use. even “regular” grocery stores are carrying many bob’s red mill items recently. it can also be ordered directly from bob’s red mill and tiana.
      let me know how they turn out for you.
      cheers!

  2. Hello fellow readers and cupcake connesieurs! My name is Alexander the Third, and i have fallen in love with this very avant-garde recipe of lovely sweetness. I plan to make a few dozen for our county’s potluck dinner this weekend. Wish me luck!

    P.S.: Is there any way that I could incorporate an alcohol into the icing? I would love to give everyone a special surprise.

    • yes, alexander, there is tequilla in the frosting! it isn’t enough to make you goofy, but it sure is detectable in the flavor!
      enjoy!

    • sorry, i don’t know of any substitutions for coconut flour for this recipe. maybe if you can’t find coconut flour, you could use your food processor to make a flour out of unsweetened coconut. i have done this a few times before with other recipes and it was successful!

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  6. Hi!! they look delicious, I’ll try to make them tonight. I was wondering, do you think I can replace the olive oil with coconut oil? If yes, should I add the same amount? Thank you!

    • yes, what a delicious idea using coconut oil! same amount should do the trick, and melted then brought to room temp should do the trick!

  7. I did make them with coconut oil instead of olive oil, and it worked just fine! I used way too strongly flavored of a honey, unfortunately, so the flavor was off. The frosting was amazing! Like a german chocolate cake but better. Question though – did you put the cup of coconut in the frosting itself, or is it just for rolling the frosted cupcake into? I found the buttercream was really liquidy no matter what I did, so I though maybe I should add the coconut. It tasted great, but looks really different from yours.

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