Last month I was presented with an amazing opportunity and challenge of sorts, when I was asked to create a watermelon margarita cupcake for the July issue of Hipstamatic's Snap magazine for iPad users. I was beyond excited, I couldn't wait to get home and start working on my creation. I did some brainstorming for design, and flavor, and thus the Watermelon Margarita cupcake was born. I have included the recipe below to this tangy, sweet, and refreshingly fresh little beauty below. This particular cake in the photo below was a bit of a diva for her big Hipstamatic photo shoot, traditional frosting decoration will give you the same flavor results, without the fuss. Enjoy!
-Best, Lynda
Lynda’s Watermelon Margarita Cupcakes
Yield: 12 cupcakes
Bake Time: 16-18 minutes (ovens vary) cupcakes are ready when toothpick comes out clean)
Watermelon-Margarita Cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
2 teaspoons watermelon extract (found at specialty cake shop)
½ cup milk
Watermelon-Margarita Frosting
1 ½ sticks of unsalted butter, soft, (not melted)
4 cups powdered sugar
2 tablespoons lime juice
2 teaspoons watermelon extract (found at specialty cake shop)
2 tablespoons tequila
Pinch of coarse salt
To Brush the Cupcakes
3 tablespoons tequila
Directions:
1. Preheat the oven to 350 degrees (F). Line standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder and salt- set aside.
3. With a mixer on medium-high speed, beat the butter and sugar together until it’s light, and fluffy (about 3 minutes).
4. Change the mixer speed to medium and add the eggs one at time, mixing well after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract, watermelon extract and tequila. Mix until combined. (The mix may start to look curdled at this point, but it will all come back together.)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the milk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Fill each cupcake cup about 2/3 full. Bake for approximately 16-18 minutes or until just slightly golden and a toothpick comes out clean.
8. Allow cupcakes to cool for 5 minutes, and then remove to a cooling rack. Poke holes in tops of cupcakes then brush the tops of the cupcakes with the tequila. Set the cupcakes aside , be sure they cool completely before frosting them.
9. For the frosting, whip the butter on medium-high speed of an electric mixer for 3 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Mix on medium speed for about a minute. Add the lime juice, watermelon extract, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears to be too soft, add some additional sugar, about a spoonful at a time until desired consistency is reached. Frost cupcakes and garnish if desired, with lime slice, (as shown in photo) and additional sprinkling of salt. (I divided my frosting, and dyed half of it with pink & red food coloring. To achieve the look I created, I used piping bags, and fine green sugar for the first layer) ( but this step is not necessary)
10. Enjoy!
