Margarita Muffins Food

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MARGARITA MUFFINS

Steps:

• Position oven rack in the center of the oven; preheat oven to 400°.
• Prepare muffin tins: spray indentations and the rims with nonstick cooking spray.
• In a bowl, whisk flour, sugar, cornmeal, baking soda, and salt until well combined; set aside.
• In a big bowl, whisk the egg and sour cream until smooth.
• Whisk in the tequila, orange juice, oil, lime juice, and zest until well blended.
• Stir in the flour mixture with a wooden spoon until incorporated.
• Fill muffin tins ¾ full; if desired, sprinkle 1/8 teaspoon coarse salt over muffin top before baking (coarse salt gives the topping a little bite; if you don't like margaritas in salt-rimmed glasses, you probably should omit this).
• Bake for 20 minutes or until the tops are lightly browned and cracked.
• Set pan on wire rack to cool for 10 minutes; gently rock each muffin back and forth to release and remove from tin.
• Cool muffins for 5 minutes on the rack before serving.
• *Margarita Pumpkin Seed Muffins: add ¾ cup toasted, shelled pumpkin seeds (pepitas) with the flour.
• *Sugar-Topped Margarita Muffins: omit the coarse salt; sprinkle the muffins with ½ teaspoon coarse or colored sugar before baking.

MARGARITAS

Steps:

• Put all the ingredients into a shaker. Shake well and serve in a martini glass with a salt rim and a split lime wedge.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, and simple syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. Spread lime-salt-sugar on a plate. Moisten the rim of a chilled rocks or wine glass with a lime wedge and press into mixture to rim edge. Strain margarita into glass.
• Place sugar and water in a small saucepan. Cook over low heat, stirring, until sugar dissolves. Remove from heat and let cool. Store in a sealed container in refrigerator for up to 1 month.
• Blend zest, salt and sugar together in a small blender or mini food chopper. Use immediately.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

STRAWBERRY MARGARITA PRESERVES

Steps:

• Combine berries, apples and lemon juice in a large stainless or enamel saucepan.
• Bring to a full rolling boil.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil gently, uncovered, stirring frequently until mixture reaches gel stage-around 40 min.
• Remove from heat and stir in the booze-return to heat and boil for 5 min.
• Ladle into clean, hot sterilized jars leaving 1/4 inch head space.
• Process for 5 min at altitudes up to 1000 feet.