I feel like these cupcakes should come with a grand story. A larger than life inspiration. Something that would stand up to their greatness. But in reality I’ve got nothing but a love for strawberries, cupcakes, and finding all sorts of ways to include more tequila in my diet. I kid, I kid.. I have plenty of tequila in my diet already.
But in all seriousness the flavor of tequila is something I find rather intriguing and I wanted to find a way to bring it into a dessert. Letting the strawberries macerate in the tequila just seemed like the next most logical step.
As the summer is coming to a close shortly and finding sweet strawberries is about to become difficult, this is the perfect farewell to warm weather.
The cupcakes themselves are flavor with lime, to me there is nothing better than that little kick of lime to bring out the intense flavor of whatever you are paring it with.
And the frosting is sweetened and spiked by boiling down the juices and tequilla that came from macerating the strawberries.
And while it was a simple step coating the edges of the cupcakes with sugar to look like a salted rim made these cupcakes look and feel like a real margarita. Top with fresh lime and enjoy! Responsibly of course!
Strawberry Margarita Cupcakes
Yield 21 cupcakes
6 Tablespoons Butter, softened
1 Cup (8 oz) Mascarpone Cheese
1 1/2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking powder
1/4 Teaspoon Salt
6 Large Egg Whites
1/4 Cup Milk
1 Teaspoons Vanilla Extract
2 Tablespoon lime juice
2 Tablespoon Lime zest
Preheat to 350 degrees.
In the large bowl of your mixer beat butter, mascarpone and sugar until light and fluffy. In a separate bowl stir together flour, baking powder and salt. In a small bowl combine egg whites, milk and vanilla extract.
With the mixer on low speed slowly add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Mix until combined. Pour batter into lined muffin tins, filling about 1/3 cup in each.
Bake for 20 minutes.
16 oz Strawberries
1/8 Cup Sugar
1/3 Cup Tequila
Cut strawberries in thin slices. Mix in a bowl with sugar and tequila. Let sit for 1-2 hours. Drain strawberry juice into a small saucepan. (pour strawberries into a colander over the saucepan.) Set strawberries aside. Place juices over medium low heat and simmer until thickens 15 minutes or until about 2 tablespoons remain.
Assembly: Once cupcakes have cooled core a hole in the center, but save the cut out piece to put back on top. Fill each cupcake center with the sliced strawberries. Then top with the removed center (you may want to cut off a little so the top fits back on).
1 Cup Butter
1/4 teaspoon salt
4 cups confectioners sugar
2 tablespoons strawberry reduction
1 tablespoon lime zest
pink gel food coloring
Clear or white Decorating Sugar Sprinkles
Beat the butter until white and fluffy. Continuing to mix add salt and then confectioners sugar one cup at a time. After 3 cups add the strawberry reduction and lime zest. Add last cup of sugar. If desired add a small amount of pink food coloring to make the frosting a brighter pink. Mix thoroughly. Frost cupcakes leaving a small circle of cake visible around the outside. Juice one lime. Using your finger or a pastry brush wet the outer rim of the cupcake with lime juice then sprinkle with sugar crystals. Once all cupcakes are sugared slice small sections of lime to decorate the tops.