Monday, June 23, 2008
Strawberry Margarita Cup Cakes!
Oh Yum! Who doesn't love something a little special and different. Well I had a work function to cook for and I thought a great summer desert would be these amazing cupcake from Katie's blog. I was right, especially when I also made the Pina Colada Cup Cakes!
So without further ado, here's the cup cakes!
Here's Katie's ingredients: I was lazy and use white cake mix and followed the directions on the box except instead of water i used strawberry Daiquiri mix. Turned out great, I topped it with her icing and then a little slice of lime~
Strawberry Margarita Cupcakes
2 c. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
1 Tbsp vanilla extract
3/4 c. strawberry margarita/daquari mix (or strawberry puree, strained removing seeds)
1/3 c. water
5 egg whites, at room temperature
3 c. confectioners’ sugar
8 Tbsp unsalted butter, at room temperature
3 Tbsp milk, plus more, if needed, at room temperature
1 tsp vanilla extract
1/8 tsp salt
zest of 1 lime
juice of 1/2 that lime, at room temperature
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
-In small bowl, combine strawberry puree and water and set aside.
-In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
-Beat in the vanilla extract.
-Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the strawberry mixture just until combined.
-In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
-Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
-Divide the batter between the cupcake molds.
-Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
-Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, milk, vanilla and salt and beat on low speed until combined, about 1 minute.
-Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
-Add lime zest and lime juice and quickly beat on high until whipped (adding more milk if needed), about 30 seconds.
-Remove from oven and let cool in the pans for 10 minutes.
-Let cool on racks until completely cool.