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