Lemon Tequila Cupcakes Food
TEQUILA CUPCAKES
"Adult" cupcakes that taste different, in a good way; try them with lime icing and sour gummy worms! They taste especially good after you've finished off the extra tequila ;)
Provided by selfmadegirl
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and line muffin tin.
- Mix wet and dry ingredients seperately, then together.
- Fill cupcake liners and bake for about 22 minutes.
Nutrition Facts : Calories 101, Fat 4.7, SaturatedFat 0.4, Cholesterol 0.4, Sodium 150.7, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.3
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
LEMON TEQUILA CUPCAKES
This a recipe that I made up for Super Bowl 2016. It was a huge success with the "Grown Folk". Since then I have made these cupcake for two birthday parties, a wedding and a retirement party. i think this one has quickly become a favorite.
Provided by Tara Waites
Categories Cakes
Time 3h
Number Of Ingredients 13
Steps:
- 1. Prepare the cake mix according to the instructions for cupcakes on the box. Substitute 1/2 the water with tequila. Bake and set aside to cool.
- 2. LEMON CURD: In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Yield: 1-2/3 cups. ***It's best to make this 8 to 24 hours ahead***
- 3. Take the lemon butter cream frosting, confectioners sugar, cream cheese, 1 tbsp. of lemon juice1 ounce of tequila and blend together. ( add more sugar if a thicker consistency is wanted. Place in piping bag and chill.
- 4. Place holes in each cupcake and fill with lemon curd. top cupcakes with buttercream frosting and decorate as you please. Yields 24 to 36 cupcakes (depending on size)
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