Margarita Cupcakes

When my favorite drinking buddy invites me over to her house for a party, I get very excited. In honor of the occasion, I know that I will need something spectacular and it really should be related to a drink for seriously fun drinkers. Enter the margarita - classically delicious, crisp, refreshing, and unmistakably lethal. These cupcakes are too. They are surprisingly light and the salt & lime kick will remind you that somewhere out there, the sun is shining and someone has their toes in the sand.
Margarita Cupcakes
Ingredients:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Stick butter, room temperature
1 1/4 cup sugar
2 eggs
4-5 limes (depending on juiciness)
Green food coloring (optional)
3/4 cup plain yogurt
1 cup confectioner’s sugar
Kosher salt

1. Preheat oven to 350°F and grease your muffin tins*. (I like mini cupcakes because it is much healthier to eat 6 mini cupcakes than one normal size cupcake, right?)


2. Mix flour, baking powder, and salt in a medium bowl.

3. Cream butter and sugar in a mixer or by hand until very smooth and airy.

4. Beat in the eggs slowly and then add the juice of 3 limes and the zest of 1 lime and green food dye. At this point the mixture will look like it is curdled and a totally ruined mess. Don’t worry…once you add the flour, all will be right again.


5. Spoon in the flour mixture and yogurt. Add a spoonful of flour and alternate with a spoonful of yogurt until it is all mixed in.
6. Spoon the batter into the muffin pan and bake for 20 minutes.


7. Allow them to cool completely before glazing or else the glaze will just melt.

8. To make the glaze, beat the confectioner’s sugar and 3 Tablespoons of lime juice together until smooth.


9. Spread glaze over cupcakes and sprinkle with lime zest and salt.


* I lined my muffin pans with muffin tins and the cupcakes are so moist that they basically fell out of the tins. Next time I would just grease the muffin pan and bake them right in it.