Anything goes once you’re at the gate in a very “what happens en route to Seattle gets lost or forgotten or dissipates into the atmosphere at 30,000 feet” kind of way.
That’s a traveling law of physics.
Equally as scientifically proven as “an object in motion will stay in motion”.
Einstein for a new age.
So while I may or may not have dived into something citrusy and tequila-infused at the US Airways bar in JFK yesterday morning…
…I recognize that all of you might not be spending your AM hours in the land that any time other than 5pm forgot.
Or maybe breakfast margaritas just aren’t your thing.
Weird but. It happens.
And so for you. I come bearing cupcakes. Of the alcoholic variety.
Because maybe we can agree to disagree on this whole morning cocktail business.
But dessert-for breakfast? That’s just non-negotiable.
Especially not when it tastes this good.
Makes 24, adapted from Confections of A Foodie Bride
For the Cupcakes:
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 3 limes, zested and juiced
- 1/2 tsp vanilla
- 1 cup buttermilk
- 1/4 cup tequila
For the Tequila-Lime Buttercream:
- 2 cups sugar
- 8 egg whites
- 3 sticks butter, room temperature
- 2 1/2 tbsp lime juice
- 1-2 tbsp tequila
- Preheat oven to 325. Prepare the muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a large bowl. Set aside.
- In a stand mixer on medium-high speed, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, scraping down after each addition. Mix in the lime zest and lime juice.
- Turn the mixer down to low and add the dry ingredients in three additions, alternating with the buttermilk. Mix only until just incorporated.
- Fill each muffin cup about 3/4 full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs attached, rotating at the halfway point. Allow the cupcakes to cool completely in their pans before frosting.
- Brush the cupcake tops with tequila while they are still warm.
- To make the frosting, place your stand mixer bowl over a pot of simmering water. Whisk the sugar and egg whites together in the mixer bowl until the sugar is dissolved and the temperature reaches 160 degrees.
- Place the bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (about 10 minutes).
- Change to the paddle attachment and beat in butter 1 tbsp at a time on medium. The mixture might appear to curdle but keep on whisking, it will be okay.
- Add lime juice and 1 tbsp tequila. Increase speed to high and beat until frosting reincorporates and is smooth and fluffy. Add one more tbsp of tequila if desired.