I first shared a margarita cupcake recipe back in the early months of this blog. They were cute and tasty, but they were basically just a doctored up cake mix. I’ve since come to avoid box mixes now that I realize just how easy and better tasting it is to make cakes and such from scratch. So, I had been planning to come up with an updated margarita cupcake, not involving a box mix, but before I ever got around to it Shawnda did it for me. A basic lime cupcake topped with tequila-lime Swiss meringue buttercream – fantastic idea!
Overall I really liked these and was happy with the way they turned out. However, I didn’t feel like the tequila flavor came through, which seems the important distinction between margarita cupcakes and regular lime cupcakes. I even brushed my cupcakes with a tequila simple syrup to help play up that flavor, but I don’t think it made a big difference. I have a simple fix though – next time, I will brush the cakes with straight tequila. I have a feeling that will have the effect I am hoping for. And if you are one who enjoys salt on the rim of your margarita glass, you might consider a sprinkle of coarse salt over the top of the cupcake to incorporate that flavor. These certainly are a fun and festive ending to any Mexican-inspired meal.
Note: The most frequently asked question on this blog is what tip I used to frost my cupcakes. This particular tip is not labeled in any way, but is essentially just a large star tip.