Makes: About 18 cupcakes (don't ask my why my two batches made 12 each, maybe cupcake pans are bigger in the US?)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt, plus pinch for the egg whites
1 stick room temp unsalted butter
3/4 cup sugar (I used Sugar in the Raw because Caitlin can't have the white stuff)
3 eggs, separated, (on a side note here: Wilton makes a great egg separator)
1 tbs finely grated lime rind
2 tbs tequilla
Lime Glaze
2 tbs fresh lime juice
1 cup powdered sugar
1 tbs tequila
Green food coloring (optional)
Coarse sugar (or salt for step 6)
Jellied lime slices for decoration (I used fresh quarter lime wheel wedges and sprinkled Sugar in the Raw on top)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequila. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter. (I did everything up until the folding with my kitchenaid, then I folded with just a spatula)
5. Fill cupcake papers a littler over 1/2 full. Bake for about 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. To make the glaze: in a medium bowl, mix the lime juice, powdered sugar, and tequila and beat until smooth and blended. Stir in green food coloring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur del sel"). Decorate with a jellied lime slice.
A few notes: 1 good fresh lime might actually be enough rind and juice for this recipe, I made two batches using 2 limes. The batter may smell very heavily of tequila when you first mix it in, but don't worry, it's not actually that much. If you want more tequila in it you could always brush the tops of the warm cupcakes with tequila to really infuse more flavor, but the sweet/tart lime glaze is enough for me. When beating the egg whites just go ahead and set that kitchenaid (with whisk attachment) on high and let it go for 5-10 minutes.
And just for kicks, when you look at the picture: is it just me or does my lime glaze look like Nickalodian's gak?
These are great for an adult gathering. Next time I think I might try a margarita buttercream to go with this.
These went over really well! I had used 1lbs of powdered sugar, 5-6tbs of lime juice, and 1 tbs of tequila for my version of the glaze and everyone loved it. They kept picking the topping off for that sweet and tangy treat! I can tell you the sugar in the raw really helped give it a warmer flavor.
ReplyDeleteStacy asks: How does the raw sugar cook different than the white stuff? or does it? In Japan the sugar there cooked different and the measurements were different also.
ReplyDeleteI blend it in a little longer and measure it cup for cup. For what I've noticed it cooks the same, just doesn't dissolve in the batter as thoroughly as what we're used to with the white stuff. The less processing however seems to enhance the flavor. I'm looking into more natural sugars and sweetners. I once had a doctor tell me "avoid the white stuff": white flour, milk, and white sugar.
ReplyDelete