Last Shot of Summer: Tequila Lime Cupcakes

Summer days are getting shorter and there is that ever so familiar (and welcomed) feeling of fall in the night air.

It’s a funny thing summer. I slug through the dog days of snow storms in March and preemptively bust out my sandal wedges with the first sign of double digits in May. Finally the days are brighter and longer; the sun on my skin makes me forget the bitter air of late February. Then I find myself, sweating sitting still, longing for the below average temperatures, for blankets and fireplaces.

Before the summer completely slips away and the first snow storm hits, I needed to figure out a way to preserve the taste of summer. To me nothing says summer like tequila and limes: margaritas on a patio with the humidex reading close to 40. Here it is, the end of summer, this is the last shot of summer. Soon enough we’ll be knee high in snow wishing for a blast humidity.

Tequila Lime Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 2/3 cup sugar
  • 3/4 cup butter, melted
  • 1/2 cup butter milk
  • 2-3 shots of tequila
  • Juice of 1 lime juice
  • Zest of 1 lime
Lime Buttercream
  • 1 cup butter, softened
  • 1/2 cup shortening
  • Juice of 1 lime juice, plus more based on your taste
  • Zest of 1 lime
  • 3-4 cups of icing sugar
  • Candy limes, for garnish

Assembling the Cupcakes

  1. Preheat oven to 350 and fill cupcake pan with liners.
  2. In a mixer combine butter and sugar. Add eggs one at a time and milk. Gradually add flour and baking powder.
  3. Fold in lime juice, tequila, and lime zest.
  4. Bake in over for 18 minutes. Let cool.
  5. In a bowl cream together butter and shortening. Gradually add icing sugar, alternating with lime juice and zest.
  6. Once cupcakes are cooled. Fill a piping bag with frosting and pipe onto cupcakes.
  7. Garnish with candy limes.




The Olympic Gold Medal of Cookies: Nutella Stuffed Cookies

Well the 2016 Summer Olympics in Rio are officially underway! 

While everyone is striving for gold in Brazil, I’ve got the recipe that is guaranteed to finish top of the podium in your own kitchen.

Nutella Stuffed Cookies

  • 8 tablespoons Nutella
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla
  • 1/4 tsp corn starch
  • 1/2 tsp baking soda
  • 1 1/2 cups all purpose flour
  • 1 cup chocolate chips or chunks

Assembling the Cookies

  1. Line a cookie sheet with parchament paper and spoon tablespoons of Nutella on paper. Freeze.
  2. Combine butter and sugars until smooth. Add egg and vanilla.
  3. Gradually add flour, corn starch and baking soda.
  4. Mix in chocolate chips/chunks.
  5. Take 3 tablespoons of dough and flatten. Place frozen Nutella ball in center and wrap dough around completely. Continue until all 8 balls are covered in dough.
  6. Chill dough balls in fridge for one hour.
  7. Preheat oven to 350. Place dough balls on parchment paper lined cookie sheet. Bake for 10 minutes. Let cool on wire rack.