Posts Tagged ‘tequila’
I have a bad habit of forgetting about Cinco de Mayo every year because my birthday is the day before and it is also Star Wars Day (may the fourth be with you). I pretty much have the most amazing birthday ever, right? But when I was contacted by Karla of Truco Enterprises recently, asking if I’d like to try out any On The Border products, I knew it was a sign that I wouldn’t be missing out on posting any recipes for the holiday this year.
Of course, the first thing I was drawn to was the strawberry margarita mix. What’s Cinco de Mayo without a good margarita in hand? As a bonus, On The Border’s margarita mixes are made with all natural flavors and juices, setting them apart from many other manufacturers. After seeing many different margarita cupcake recipes, I knew I had to try making a strawberry margarita cupcake with their mix. And I have to say, they taste fantastic and look brilliant! I even gave them a sugar rim just like the drink itself. Obviously these are not kid friendly cupcakes since they do contain small amounts of tequila, but you can substitute with extra margarita mix if you want a “virgin” cupcake.
These are actually displayed in a huge margarita glass that I own, and will likely need to fill it up with the actual strawberry margarita beverage with the remaining mix on Sunday! Yummy
STRAWBERRY MARGARITA CUPCAKES
Makes 12 cupcakes
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
3 Tbsp pureed, thawed frozen sweetened strawberries
1/4 cup On The Border Strawberry Margartia Mix (regular also works)
2 Tbsp tequila
1/4 tsp vanilla extract
1/4 cup buttermilk
1-2 Tbsp tequila
2 Tbsp pureed, thawed frozen sweetened strawberries
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups powdered sugar
1 Tbsp On The Border Strawberry Margartia Mix (regular also works)
1/2 Tbsp tequila
Pinch of salt
1/4 cup crystal sugar sprinkles mixed with 1/4 tsp salt
- Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the strawberry puree, margarita mix, tequila and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry)
- Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
- To make the frosting, whip the strawberry puree and butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the margarita mix, tequila, salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
- Frost cupcakes by first piping a circle around the edges. Dip the frosted edges iton the sugar/salt mixture, then finish frosting and garnish with a lime wedge.
Disclosure: I was provided with a complimentary bottle of On The Border’s Strawberry Margarita Mix by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.
For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.
High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far - on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life .
BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.
2 cups graham cracker crumbs
2/3 cup sugar, divided
8 Tbsp unsalted butter, melted
1 cup raspberries, fresh or frozen
1 cup fresh mango, cut into chunks
3/4 cup sweetened condensed milk
6 Tbsp tequila
1/4 cup triple sec (I didn’t have any so I used pineapple juice)
3 Tbsp fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges, for garnish
- To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
- Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
Source: Adapted from Annie’s Eats