National Margarita Day – Cupcake and Cocktails!

National Margarita Day is February 22nd (my birthday).  I want this cupcake and cocktail to celebrate!

Margarita Cupcake Recipe:

Makes 24

Ingredients for the cupcakes:
• 2 sticks butter, softened
• 2 cups granulated sugar
• 4 large eggs, plus 1 large egg white as room temperature
• 2 tablespoons vegetable oil
• 2 3/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoons salt
• 3/4 cup plus 2 tablespoons whole milk
• 2 tablespoons fresh lime juice
• 1/2 teaspoon vanilla
• Zest of 3 limes

Ingredients for the frosting:
• 1 stick butter, softened
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners’ sugar
• 2 tablespoons Sauza Gold Tequila
• 1 teaspoons salt
• 2 tablespoons fresh lime juice
• zest of 2 limes

Directions:

1. Preheat your oven to 350° degrees. Line 2 cupcake pans with baking liners. Using an electric mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in the eggs, egg white and oil.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a glass measuring cup, stir together the milk, 2 tablespoons lime juice and 1/2 teaspoon vanilla extract. Mix in one-third of the wet mixture to the butter mixture, then one-third of the dry mixture. Repeat until it is all combined, but do not overmix. Mix in the lime zest.

3. Fill each cupcake liner about three-quarters full with batter. (I like to use an ice cream scoop to fill the cups). Bake 25 minutes or until the cupcakes spring back when gently poked. Let cool completely before icing.

Margarita Recipes:

• 6 oz tequila
• 2 oz triple sec
• 6 oz limeade concentrate
• 2 cups ice
• 1 chopped avocado
• 6 oz water

• Blend all ingredients in blender until smooth.

• 1/2 fresh jalapeno
• 1.5 oz lime juice or margarita mix
• 4 oz blanco tequila
• 4 oz orange liqueur?Ice

• Muddle jalapeno and then combine lime juice (or margarita mix), tequila and orange liqueur.  Shake and strain over ice.

• 1-½ oz. tequila
• ¾ oz. triple sec
• ¾ oz. Midori
• 2 oz. sour mix
• 6 oz. cubed, seeded watermelon
• 8 oz. ice

• Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and a watermelon wedge.

• 12 oz fresh peach puree or frozen peaches pureed
• 4 oz ginger syrup
• 2 oz lime juice
• 6 oz peach or nectar juice
• 8 oz tequila
• 4 oz Cointreau
• 4 lime wedges
• Colored sugars, lime, candied ginger and peach wedges for garnish

• Place pureed peaches, ginger syrup, lime juice and peach juice or nectar in a blender and mix together. Pour the mixture into a bowl and place in the freezer. When ready to serve, add the alcohol.

4. While the cupcakes cool, make the icing. With an electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners’ sugar, 2 tablespoons Sauza Gold Tequila, 2 tablespoons lime juice, 1/2 teaspoon vanilla, and lime peel and 1 teaspoon salt until smooth and creamy. Beat in the remaining 1 1/2 cups confectioners’ sugar one-third at a time until just soft enough to spread.

5. Spread the frosting on the cooled cupcakes. Be creative: top each cupcake with a piece of lime zest or sprinkle with sanding sugar, or put a wedge or round of lime or a lime wedge candy on top. If you want you can add a drop of green food coloring to the frosting, too.

Photo credit sugarbomber.com