Tag Archives: happy hour cupcakes

Friday Edition of Cupcake Cocktails

27 Aug

Happy Friday everyone! You have survived the week and only have a few hours left until the weekend is yours!! Last friday I posted a recipe for an oh-so-delish margarita cupcake (https://fontgirl.wordpress.com/2010/08/20/). This Friday however, I am all about the Strawberry Lemon Malibu Cupcake!

Enjoy the recipe and remember to eat responsibly 🙂

Strawberry Lemon Malibu Cupcakes

Makes about 12 cupcakes

INGREDIENTS

For lemon cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cups granulated sugar
4 tbsp (1/2 stick) salted butter, softened
2 eggs
1/2 cup buttermilk
3 tablespoon finely grated lemon zest
2 tablespoon fresh lemon juice

1 tsp vanilla extract

For malibu  meringue buttercream
2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon fresh lemon juice
1/2 cup sugar
1/4 cup water
12 tbsp (1-1/2 sticks) unsalted butter, cut into pieces and softened
2 tablespoons Malibu Caribbean Rum, coconut flavor, to taste

For Strawberry Puree

15 Strawberries – 3 tbs of sugar – 2 tsp of lemon juice

 

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350°F.

Line pan with cupcake liners.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir to combine.

In the bowl of your mixer, combine the butter and sugar and beat until well-blended on medium speed. Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour. Beat in the lemon zest and juice.

Fill each cupcake cup about two-thirds full and bake for about 17-22 minutes. Allow to cool completely before frosting.

To make buttercream—
Beat the egg whites in the bowl of your mixer with the whisk attachment until frothy, then add the cream of tartar and beat just before stiff peaks form.

Meanwhile, stir together the sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, put your candy thermometer into it and continue boiling, without stirring, until it reaches about 238-242 degrees Fahrenheit.

Immediately remove from heat, and slowly pour the hot syrup in a thin stream into the egg whites, beating constantly at high speed and making sure to not pour directly on the side of the bowl. Beat meringue until the bowl is cool to the touch.

Change out your whisk for your paddle attachment and scrapes down the sides of the bowl. On medium speed, gradually add butter about two pieces at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished. If that doesn’t work, try chilling it a bit in case your meringue was too hot.) Finally, add the Malibu and mix thoroughly

To make puree—
Mash the strawberries, lemon juice, and sugar together. Heat to a slow boil over medium heat. Let cool before you drizzle on cupcakes.

To assemble cupcake—
Pipe the Malibu frosting on each cupcake. Drizzle some strawberry puree on top. Garnish with a strawberry if desired.

It’s Friday, where’s my margarita??

20 Aug

Actually, It’s right here, in cupcake form of-course! A few weeks ago, I became very curious about what seems to be the new rage in cupcakes…cupcakes using adult beverages. I have seen such fun cupcake ideas based on well-known alcoholic beverages.

So here’s my take on the Margarita cupcake. There are so many recipes out there, none of which I completely liked, so I created my own. Enjoy this recipe, and have a great weekend! Cheers

Margarita Cupcakes

It's Happy Hour!

Enjoy a refreshing drink, in cupcake form!

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1.5 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F. Line two muffin pans with cupcake liners. (Which I think is pretty obvious, but I figured I’d say it anyway)

Whisk together the flour, baking powder and salt and set aside.

Using a mixer, cream together the butter and sugar on medium-high speed until light and fluffy.

One at a time, add in the eggs. Mix well after each addition.

Add in the lime juice, lime zest and vanilla and beat well. Make sure your lime zest is small rather than large chunks – it will give the cupcake better texture.

Beat the flour mixture into the bowl. Do this in three additions, starting with the flour mixture and adding the buttermilk after the first and second flour additions.

Fill the cupcake liners about half-full with the batter (Again, obvious)

Bake 20 minutes until a toothpick comes out clean. Cupcakes will not brown so don’t be alarmed if they still look white.

Cool in the pan for about 5 minutes.

Tequila Lime Buttercream

2 cups sugar
8 large egg whites
Pinch of sea salt (a pink is about ½ tsp.)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 tbsp. freshly squeezed lime juice

1 tsp of vanilla
3 tbsp. tequila (maybe more depending on the kind of day you’ve had)

Combine sugar, egg whites and salt in a medium sauce pan and heat until it reaches 160 degrees F and the sugar has completely dissolved.

Transfer to a stand mixer and beat on medium-high until stiff peaks form and it has cooled to room temperature. This takes awhile – so don’t get discouraged, just practice patience…or have a drink of that tequila.

Add in the butter, two tablespoons at a time — mixing well after each addition.

The mixture may start to look curdled…just keep mixing it and, eventually, it will look like frosting.

Stir in the lime juice and tequila.

**Before piping the frosting onto the cupcakes, I make a mixture of half lime half tequila to brush on the top of my cupcakes – This gives it a more authentic margarita taste vs. a lime cupcake with a kick. Trust me, you’ll want to do this **

Pipe the frosting onto the cupcakes

Decorate with a slice of fresh lime (or a candy lime) and green sprinkles.

I added straws to mine because I thought it looked cute – but it’s not necessary.

Enjoy!