Indulge your (adult) guests with these Margarita cupcakes. Here's what you'll need and how to bake them:

Nato Welton

 

Cupcake batter:

150g Butter

20g Sunflower oil

200g Caster Sugar

2 Free -range Eggs

1 tsp Natural vanilla extract

Zest of 1 Lime and 1 Orange

60ml Whole milk

225g Plain flour

1 tsp Baking powder

 

Method: 

1. Beat the butter, oil and sugar until light and fluffy. For lovely light and airy sponge the key is to get the mixture extremely well beaten at this stage so be patient and use an electric hand whisk if you have one.

2. Crack the eggs in one by one. Make sure to get each one thoroughly combined before adding the next

3. Add the milk and flour to the butter mixture stirring in gently by hand until just combined being careful not to over mix.

4. Fill your cupcake cases two thirds full with your cake batter. We find an ice cream scoop does job very nicely.

5. Bake on 180 for approx 20mins or until a toothpick comes out of the cakes clean.

6. Once the cupcakes have cooled core out the centre and fill with teaspoon of curd and replace the cupcake top.

 

Lime & Tequila Curd

Juice & zest of 4 Limes

1 shot Tequila

75g Butter

150g Caster Sugar

3 Eggs

1 Egg yolk

 

Method:

1. In a saucepan warm on a medium heat the lime, butter and sugar until thoroughly combined and liquid.

2. In a separate bowl whisk the eggs and extra yolk.

3. Slowly pour the warm liquid over the eggs stirring vigorously. Once combined pour the mixture back into the saucepan.

4. Add the Tequila and return to a low heat stirring continually for around 5mins or until the mixture has thickened considerably. Sieve out the zest and leave to cool.

 

Margarita Buttercream

250g Unsalted butter

400g Caster sugar

100g Full Fat Cream Cheese

3 Tbs Lime & Tequila Curd

A dab green food colouring (I used Sugarflair 'Bitter lemon/lime')

Decorations

2 tsp course white sugar

1tspcourse sea salt

Lime slices

Half cup caster sugar

Method

1. Whip the Buttercream ingredients until light and fluffy.

2. Frost the cupcakes.

3. To make the candied lime wedges boil the half a cup of sugar with an equal amount of water with the lime wedges for 5mins then leave on a cooling rack until cool.

4. Combine the course salt and sugar and sprinkle around edge of the frosted cupcakes then top with a wedge of candied lime.

As seen in the January/February 2015 issue of Brides