Everyone loves a margarita. Especially a cake that tastes *exactly* like a zesty, fresh, lime-fuelled marg. These will transport you to sunny evenings al fresco with the girls, or to a beautiful beach where it’s only natural to have a cold margarita in your hand, or simply for adding pizzazz to the celebrations Cinco de Mayo brings with it!
This classic cocktail of tequila, orange liqueur, and lime juice – with plenty of salt around the rim of the glass – has to be one of my favourite, year-round tipples. There’s nothing quite like an ice cold marg on a sticky summer evening and if there’s one thing I’d say about margaritas, it’s that you can’t make just one! It’s a drink that isn’t meant for cradling in solitude but instead invites a crowd. I love to make mine by the pitcher and serve in glasses with a salted rim over crushed ice.
These vanilla cupcakes are infused with tequila, and contain both orange zest to imitate the flavours of cointreau and of course lime zest for that signature zing. The frosting is also a combination of lime juice and tequila which makes these taste like a real margarita! I also finish with my all-time favourite finishing salt: Maldon sea salt flakes – because it wouldn’t really be the same without it.
What you’ll need to make this recipe
Margarita Cupcakes
For the cupcakes
- 100g unsalted butter, at room temperature
- 150g self-raising flour
- 150g caster sugar
- 2 large eggs
- 1/2tsp vanilla bean paste
- 3tbsp tequila
- Zest of 2 limes
- Zest of half an orange
- 12tbsp MOTH Margarita mix {optional} or the juice of the 2 limes mixed with 2-3tbsp of sifted icing sugar
For the icing
- 200g unsalted butter, at room temperature
- 200g icing sugar, sifted
- 2tbsp tequila
- Zest of 1 lime
- A few slices of fresh lime
- Flaky sea salt to finish
To make the cupcakes
- Preheat the oven to 180C / 160C fan / 350F. Put your cupcake cases into a 12-hole baking tray.
- Using an electric whisk, beat the butter until it’s soft and creamy then add the sugar and beat for another 5 minutes until pale in colour and well combined.
- Add your eggs, one at a time, beating after each addition. Then add in your vanilla bean paste, milk, tequila and the zest of two limes and of half an orange. Whisk again until everything is nicely combined.
- Sift your flour into the mixture and beat until blended and smooth, scraping down the sides of your bowl with a spatula.
- Divide the batter evenly between all 12 cases, until they are abut two-thirds full.
- Bake for 20-25 minutes until risen and golden brown. Remove from the oven.
- If you want more flavour, I like to prick the cupcakes all over with a cocktail stick and then pour 1tbsp of pre-made margarita mix over each cupcake. My favourite brand is MOTH. Alternatively, juice the two limes and evenly distribute over the 12 cupcakes.
- Leave to cool completely, and make your icing.
To make the icing
- Beat the butter until soft and pliable, then sift in your icing sugar and beat again until there are no more flecks of icing sugar left.
- Add the lime zest and tequila then beat again.
- Pipe or smooth over the top of your cupcakes {once they’re cool to avoid the butter melting!}, add a slice of lime for decoration and sprinkle with a pinch of flaky sea salt.
