Source: Confections of a Foodie Bride
Adapted from Martha Stewart Living
For the Lime Cupcakes:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
Tequila-Lime Buttercream, recipe follows
Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one. Add lime zest and lime juice. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
Yields: 24 cupcakes
Adapted from: Swiss Meringue Buttercream, from Martha Stewart Living
2 cups sugar
8 egg whites
3 sticks butter, room temperature
2 1/2 Tbsp lemon juice
1-2 Tbsp Tequila
Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place 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 (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep going, it will pull back together. Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.
Yields: Frosting for 24 cupcakes