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.
for the cupcakes:
1/2 cup coconut flour, sifted
1/2 tsp salt
1/4 tsp baking soda
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
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:
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
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.