Margarita Cupcakes

I saw these online almost a year ago.  I was hesitant to make them because I couldn't quite imagine how tequila would taste in a dessert???  I've made cupcakes with alcohol before ... Mojito Cupcakes and Irish Cupcakes but tequila just had me wondering because the flavor can be so strong.  These cupcakes seriously taste like margaritas.  So if you like margaritas you will like these cupcakes!  They were a crowd pleaser at the picnic we went to over the weekend.  Enjoy!

INGREDIENTS

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

Zest and juice of 1 1/2 limes

2 tablespoons tequila

1/4 teaspoon vanilla extract

1/2 cup buttermilk (I used 2% milk and it worked fine)

To Brush the Cupcakes

1 tablespoon tequila

1 tablespoon triple sec or orange liquor 

For the Tequila-Lime Frosting

1 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS

1.  Preheat over to 325'F.  Line a cupcake pan with liners.  (regular cupcake pan or mini ... recipe makes 12 standard cupcakes or 48 mini).  

2.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

3.  In an electric mixer on medium-high speed, beat butter & sugar until light and fluffy (about 5 minutes).  

4.  Reduce mixer speed and add the eggs one at a time, mixing thoroughly after each addition.  

5.  Scrape the sides of the bowl and add the lime zest, lime juice, tequila and vanilla.  Mix until combined.

6.  Reduce mixer speed to low and add the dry ingredients in 3 batches, alternating with the milk in 2 batches.  Mix only until just incorporated. 

7.  Divide batter evenly among the muffin cups.  If making standard size cupcakes bake for 25 minutes (mini cupcakes bake for 12 minutes) or until just slightly golden and a toothpick inserted comes out clean.

8.  Allow cupcakes to cool for 5-10 minutes.  Remove to cooling rack.  Brush tops with tequila/triple sec mixture.  Allow to cool completely before frosting.

9.  To make the frosting, whip the butter on medium-high speed in an electric mixer using the whisk attachment for 5 minutes.  Reduce speed to medium-low and gradually add the sugar, mixing and scraping the sides until it is all incorporated.  Add the lime juice, tequila and salt and mix on medium-high until light and fluffy.  If the frosting appears too soft you can add some additional sugar one spoonful at a time until you reach the desired consistency.  Frost cupcakes.  If you wish you can garnish with lime zest & a sprinkle of coarse salt. 

Recipe from Brown Eyed Baker

Peanut Butter Cup Crunch Brownies

My chocolate & peanut butter love continues with these amazing candy-bar-like brownies.  I made them this weekend to take along to a friend's picnic.  The base layer is a brownie, then topped with chopped peanuts, chopped peanut butter cups and finally the top layer is a crunchy peanut butter & chocolate layer of heaven.  The top tastes like a Nestle Crunch bar with peanut butter.  YUM!!!!

INGREDIENTS
Bottom Layer
Brownie Mix for 13 x 9 pan (plus all the ingredients listed on the box)

Middle Layer
3/4 cup salted peanuts, chopped
8 full size Reeses Peanut Butter cups, chopped (or Fun Size Snicker Bars work too)

Top Layer
1 1/2 cups creamy peanut butter
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
1 tablespoon butter
1 1/2 cups Rice Krispies cereal

DIRECTIONS

1.  Mix and bake the brownies according to the box directions, however, bake for 5 minutes less than the recipe states. I recommend lining the pan with parchment paper for easy removal.

2.  Remove brownies from the oven and sprinkle with the chopped salted peanuts and chopped peanut butter cups.  Return to the oven and bake an additional 5 minutes.

3.  While the brownies are finishing in the oven, melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat.  Stir in the cereal until evenly coated.  Remove brownies from the oven and pour the chocolate/peanut butter mixture over the top.  Spread to cover evenly.  Allow to cool and then refrigerate for at least 2 hours before slicing.  Cover tightly and store in the refrigerator.  Makes 24 brownies or more depending on how small you slice them.  I sliced mine small because they're rich like a candy bar and got about 36 brownies out of the recipe.

Enjoy!

Recipe from Sally's Baking Addiction