Happy Cinco de Mayo! It snuck up on me this year with the excitement of other weekend activities (read- an extremely fun Derby Day celebration and the Portland Blazers winning their first play-off series since 2000). It also falls on a Monday in a very busy week so these cupcakes were the peak of any partying going on tonight.
And party, we shall. Meet the Margarita cupcake. Similar recipes kept popping up all over the Web, so this is a hybrid of many superior bakers’ creativity. I started with a lime cupcake, flavored with both the zest and juice of two limes. I used less flour than normal so that as much juice as possible was retained in the texture and flavor. Once baked for 18 minutes (shorter than normal for me), I topped with buttercream with a SMALL amount of tequila. I had big plans to mix green glitter into the frosting/top with candied limes/top with sea salt/stick straws into the top of each cupcake/etc. But fun Cinco-esque cupcake holders will suffice.
Recipe (makes 12):
- 1 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp sea salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup butter (room temperature)
- 1/2 cup lime juice (squeeze 2 limes)
- zest of 2 limes
- 16 oz confectioner’s sugar
- 1/2 cup tequila of your choice (I used 1800 Select Silver)
- 1/2 cup melted butter
Pre-heat oven to 350 degrees and line pan with cupcake liners. Set aside. Zest two limes and squeeze juice into large bowl. Add remaining cupcake ingredients and mix thoroughly. Bake 18 minutes. While cooling, beat frosting ingredients until there’s a light, whipped consistency. Adjust tequila quantity to your taste preference. Decorate however you please and enjoy!
Although today is predominately a celebration of tequila, I did finally uncork the Blanc de Noirs that I’ve been touting for weeks. Gloria Ferrer has an absolutely gorgeous winery in Sonoma that I spent several quality hours enjoying, last Summer. The Blanc de Noirs is outstanding. It’s 92% Pinot Noir from the nearby Carneros District and 8% Chardonnay. A small amount of Vin Gris was also mixed into the base cuvée, which definitely adds to a creamy palate. Fab with seafood, Thai food and semi sweet deserts (like those with lime in them). Fun fact for the day– it’s gluten free 🙂
This Monday also kicks off a fun weekend of research for Bubbles and Sprinkles. It’s #pdxbubbles week! See schedule here. Sponsored by Argyle Winery in Dundee, exciting pairing events/classes and dinners will be taking place all week all over Portland. I’m especially excited for Portland Monthy Magazine’s “Shucked“- oysters and bubbly pairing event and the bubbles cocktail class at Raven & Rose. Keep you posted 🙂
Hope everyone has a wonderful week!