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Baby margarita cupcakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make non-alcoholic cupcakes with lime syrup instead of tequila and liqueur.
Ingredients:
  • 125g butter, softened
  • 220g caster sugar
  • 3 Free Range Eggs
  • 75g plain flour
  • 75g self-raising flour
  • 40g desiccated coconut
  • 2 tsp finely grated lime rind
  • 140g yoghurt
  • 125g butter, extra, softened
  • 240g icing sugar mixture
  • 15.90 gm lime juice
  • 1 tsp finely grated lime rind, extra
  • Green liquid food colouring
  • 60ml lime juice
  • 75g caster sugar
  • 80ml tequila
  • 40.00 ml triple sec or orange-flavoured liqueur (optional)
Instructions:
  • Preheat your oven to 150C. Line three mini muffin pans with paper cases. Cream butter and sugar together using an electric mixer until pale and fluffy. Add eggs one at a time, beating thoroughly after each addition.
  • Combine the flour and coconut, then stir well. Mix in the lime rind and yoghurt until fully combined. Divide the mixture evenly among the lined pans. Bake for 20 minutes, rotating the trays halfway, until a skewer inserted in the centers comes out clean.
  • In a saucepan over low heat, blend lime juice, sugar, tequila, liqueur, and 1⁄4 cup (60ml) water. Stir for 2 minutes until the sugar dissolves, then raise the heat to medium-high.
  • Once the mixture comes to a boil, simmer gently for 4 minutes or until the syrup slightly thickens. Take it off the heat and save 1 tablespoon of the syrup. Brush the rest of the warm syrup over the hot cakes. Let them cool completely.
  • Cream the extra butter in a bowl using an electric mixer until very pale. Slowly add the icing sugar in batches, making sure to beat well after each addition. Mix in the lime juice, extra lime rind, and reserved syrup. Add some food coloring to tint the mixture pale green. Transfer the mixture to a piping bag with a 1cm fluted or plain nozzle and use it to pipe onto cupcakes.

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