Strawberry Margarita Cupcakes

I used to not like frosting. The Wilton decorating classes had scarred me - I would leave them reeking of buttercream. Whenever I ate cake and cupcakes, I ate around the frosting. But now I have discovered Swiss meringue buttercream, and I understand the hype (and frustration) surrounding it.

I believe there are three categories of bakers: those who make swiss meringue buttercream (SMBC), those who don't, and those try again and again without success. I used to be in the third category, but have recently graduated to the first. It took a bunch of trials, and many pounds of butter.



My many unsuccessful attempts at making SMBC always resulted in a soupy mess. I kept whipping it, hoping it would come together. No luck. I whipped and whipped, and still had a runny bowl of goop. I finally realized two things: 1) my room temperature and what recipes consider "room temperature" are two different things, and 2) butter hardens as it cools. Instead of using room temperature (for me, a balmy 75-76 degrees), I used butter that was warmed up just enough to take the chill off. If the frosting was still soupy after all the butter was added, I chilled the entire mixing bowl and whisk attachment for 20 minutes and then continued to whip. I also added a little more butter than most recipes called for, and the frosting finally attained the proper consistency.


I knew these cupcakes were a winner as soon as I had a little taste of the batter. The lime and strawberry in the cake complemented each other. And I used the good tequila for the frosting, and the flavor came through very well.



Strawberry Margarita Cupcakes
Cupcakes adapted from Candace Nelson of Sprinkles
Frosting adapted from Annie’s Eats

Cupcakes:
2/3 whole fresh strawberries, rinsed, hulled, and halved
1 ½ c cake clour
1 tsp baking powder
¼ tsp kosher salt
¼ c whole milk, room temperature
½ c unsalted butter, room temperature
1 c sugar
1 large egg plus 2 large egg whites, room temperature
½ tsp vanilla
2 tsp fresh lime juice
2 tsp fresh lime zest

Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Set aside.

Place strawberries in a small food processor. Process until strawberries have been cut into small bits. You should have about ½ c of strawberry puree. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter on medium-high speed until light and fluffy. Add the sugar and beat until well combined. Reduce heat to medium and slowly add the egg and egg whites. Beat until just blended.

With mixer on low, slowly add half the flour mixture until just blended. Add the milk; mix until just blended. Add the rest of the flour mixture, scraping the sides of the bowl, and mix until just blended. Add the strawberry puree, vanilla, lime juice, and lime zest; mix until just blended.

Divide batter evenly among prepared tin. You should fill each cup about ¾ full, as the cupcakes do not rise very much. Bake until tops are just dry to the touch – about 18 minutes. Transfer to a wire rack and let cupcakes cool completely.

Tequila Lime Buttercream

1 c sugar
4 large egg whites
Pinch kosher salt
2 sticks unsalted butter, “room temperature”
1 ½ Tbs fresh lime juice
2 Tbs tequila

Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.

Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the lime juice and tequila. Frost the cooled cupcakes. Garnish with slices of strawberries and limes.