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Margarita/Limeade Cupcakes

At a spring time fiesta in Southern California, the only appropriate dessert seemed to me to be Margarita cupcakes. I had long wanted an excuse to make these cupcakes and now I had one! I used a basic lemon buttermilk pound cake recipe as the base, substituting lime for lemon.

Instead of brushing the citrusy sugar syrup on the cake tops, I brushed a tequila infused syrup, and also added a strong dash of tequila into the lime zest flecked cream cheese frosting. A “rim” of crushed Himalayan pink salt, lime wedge, and straw added the finishing touches.

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A few drops of Chlorophyll (available at health food stores) gave the frosting a nice Margarita-like greenish tint.

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Since there were children present at the Fiesta, I made a “virgin version” of the cupcakes – Limeade cupcakes with no Tequila and a strawberry garnish. The kids LOVED them!

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My 3-year old especially loved the limeade cupcakes!

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