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Gluten free Margarita cupcakes

A dear fried of mine recently asked me if I could make some cupcakes for her husband's birthday party. I love a good excuse to make lots of cupcakes! So, after much thought I decided to make cocktail inspired adult cupcakes with liquor. I went for a Hawaiian theme for my cupcakes as the birthday boy was getting a 1950's Hawaiian shirt from his adorable wife.

For the Margarita cupcakes I went for zesty lime tequila cupcakes with a tequila, triple sec and lime buttercream frosting decorated with lime jelly beans.

Gluten Free

12 Cupcakes

Method

Margarita cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, tequila, zest and juice of lime

  5. Divide mixture among cases

  6. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Margarita frosting

  1. Beat butter, lime juice, tequila and milk till light and fluffy

  2. Slowly beat in icing sugar

  3. Add desired amount of colouring and mix till colour is even

To decorate

  1. Fill piping bag with the tequila frosting and pipe in swirl on top of cakes

  2. Place 3 jelly beans in centre of each cupcake

  3. Push cocktail umbrellas into side of cupcakes

Ingredients

Margarita cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 3 tbsp tequila

  • 1 limes (zest & juice)

Margarita frosting

  • 225g butter

  • 3 tbsp limes (juice)

  • 4 tbsp tequila

  • 2 tbsp milk (semi skimmed)

  • 375g icing sugar

  • food gel (green)

To Decorate

Equipment

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