By popular demand! Perfect for something GREEN! A quick note: this recipe really works best as a margarita, i.e. with the tequila – the cupcakes are quite tart alone, so if you are looking for a general lime cupcake, up the sugar content/lower the limes and don’t bake quite as long to leave them moist. If you are adding the tequila, you want it a touch overbaked so it is dry enough to absorb the liquid.
This recipe makes about 3 dozen cupcakes. I will be making it on stream (twitch.tv/Nascmile) at 1 pm EDT on Tuesday, 6/15, with a half-batch, as well as Green Goddess Salad with Crispy Tofu and Brown Butter Pie Dough.
Ingredients:
380 g. flour
15 g. baking powder
7 g. salt
4 eggs
20 g. vanilla
230 g./2 sticks butter, softened
400 g. sugar
240 g./ml. milk
Zest & juice of 5-6 limes
Green food coloring (optional)
Whisk together dry (flour, powder, salt), in separate bowl whisk together wet (eggs, vanilla). In mixer cream butter and sugar, then slowly add in wet, then alternate adding milk & dry, then lime zest and juice last. It may look curdled after the addition, but it is fine. Can add a touch of green food coloring if desired.
Bake in 350 degree F/175 degree C oven for 12-15 minutes or a bit more – you want them to be cooked well and dry to absorb the tequila, but not too golden.
Let cool fully, then inject/poke all over and slowly pour over tequila. You can do just a bit, or up to a full shot (30ish grams) worth.
Frosting: (THIS MAKES A LOT)
230 g./2 sticks butter, softened
450 g./2 packs cream cheese (Philadelphia full fat)
zest of 2-3 oranges
1800 g./4 lb. 10x sugar
30-60 g. orange liqueur
Cream butter and sugar, add zest, slowly add sugar, then thin with liqueur until piping consistency.
Pipe generously on the cupcakes (they will be very tart/strong without the frosting!), then sprinkle or dip one side in sea salt. I also like sprinkling lime sugar or dried zest for extra flavor & color.
Here's the Damn Recipe 