My company likes to host events that involve cake. Meetings, fundraisers, Tuesdays…that sort of thing. Every year, we have a bake sale to raise money for breast cancer charities. Or cancer charities in general, it’s not terribly clear aside from the request that everything be pink.
Last year (pre-blog), I made these:
The black and white ones are cookies and cream. The pink ones are cosmopolitan. For some reason I only seem to be capable of making baked goods pink if they’re meant to have alcohol in them. Which is odd, since I’m not generally a fruity froofroo drink kind of girl. They’re dangerous. I tend to impale myself with those little plastic swords if left unsupervised. Anyway…the cupcakes are cute, right? They made a nice display at least. I think they tasted ok, though I honestly don’t remember – I fell into a diabetic coma after eating the 8th cupcake and woke up 3 days later under a fake potted plant in the lobby. Stop judging, it was for charity.
This year, I volunteered to make one of those giant cupcakes because my mother, who will buy anything with the “As Seen On TV” logo on the box, had given me a giant cupcake pan at some point. Seemed like a good time to bust that bad boy out. Turns out, they’re not as easy to decorate as the infomercials would have you believe. Mine ended up looking like a geriatric schnauzer decorated it.
It was margarita flavored, though, so it’s got that going for it. If I had a schnauzer, I bet it would appreciate the occasional Patron.
As a side note, if you’re making these for a breast cancer fund raiser and you don’t work for a bunch of puritanical pinheads, you should definitely decorate these to look like boobs.
makes 12 normal human sized cupcakes
I doubled this recipe for the gargantuan one
For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes (if desired):
I didn’t do this part for the work version, but I definitely did it when I made normal cupcakes from this recipe.
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
(I eliminated this for the work version…you can thin the frosting out with milk if need be)
Pinch of coarse salt (I used pink Himalayan sea salt)
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, don’t panic, adding the dry ingredients will fix this.)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden a toothpick or knife inserted in the middle comes out clean.
8. Allow cupcakes to cool for 5 to 10 minutes in the pan, and then remove to a cooling rack. If using, brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.
9. To make the frosting, whip the butter on medium-high speed of a speed mixer for about 5 minutes (I used the bowl-scraping paddle attachment). Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated (if you don’t have a magic self scraping paddle). Give it a mix on medium speed for about 30 seconds for a little extra fluf. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.