|Margarita, hold the salt.|
|Hugging my review copy of the book,|
fantasizing about all the cupcakes I will make this summer with it...
|Sub-par lime slices, totally above-par cupcakes|
|I bought a sombrero for $1 JUST for this picture...|
Tips and tricks are on every recipe, as well as suggestions for frosting and technique.These suggestions are endlessly valuable. For example, this recipe requires lime oil, which is a bit hard to find. A tip off to the side assures the reader that lime zest is a proper substitute. Awesome! Plus there's a whole section in the beginning with suggestions for decorating, garnishes, and various mix-ins before you get to the cleverly categorized selection of recipes (Chocolate, Fruit, "Adults Only" aka COCKTAIL CUPCAKES, Kids Cupcakes, and Vegan to name a few). And with 150 recipes there is seriously every cupcake for every occasion you can think of!
|At the cookout, posing with my new favorite shirt|
|This is my friend's pet pig. His name is Oliver. He is fantastic.|
Excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission. All rights reserved.
(Makes 12 cupcakes)
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh lime juice
- 2 tbs triple sec
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 2 tsp lime zest
- 1/3 cup milk
For the syrup
- 2 tbs light corn syrup
- 2 tbs superfine sugar*
- 1 tbs tequila
- 1 tbs fresh lime juice
For the frosting
- 3 cups confectioner's sugar
- 1 cup softened butter
- pinch of salt
- 1 tsp of lime juice
- 1 tsp of lime zest
-In a small bowl, whisk together flour, baking powder, and salt
-In another small bowl, whisk together lime juice and triple sec
-In a large bowl, whisk together sugar, oil, eggs, and lime zest until smooth. Alternatively whisk in flour mixture, milk, and triple sec/lime mixture. Beat until smooth.
-Scoop batter into prepared pan (extra points for pretty cupcake wrappers!). Bake at 350 degrees F for 20 to 25 minutes or until golden brown and cupcakes spring back when lightly touched. Let cook on a pan or rack for just 5 minutes.
-Whisk together syrup mixture. Using a skewer or toothpick, poke four to five holes in the top of each warm cupcake. Drizzle syrup over top of each cupcake. Let cool for ten minutes, then move to rack to cool completely.
-Beat together confectioner's sugar, butter, and salt with an electric mixer until creamy. Increase speed and add zest. Using a pastry bag** pipe icing onto cooled cupcakes.
*I didn't have superfine sugar and I didn't feel like pulling out the food processor to grind up regular granulated like the book helpfully suggested. So I warmed up the mixture in the microwave in ten second increments and stirred until sugar was dissolved. It worked fine!
**I forgot my pastry bag at home, so I used a ziplock bag with a hole cut in it. It made for kind of gloopy looking frosting, but it tasted delish so, success.