While we normally celebrate National Margarita Day with… well… Margaritas — this is a welcomed counterpart. Tequila & cupcakes! Woop!
Fresa Breeze Cupcakes:
Makes 12 cupcakes
Cake
- 3/4 stick butter, melted & cooled
- 3 eggs
- 1/4 heavy cream
- 1/4 cup Partida Blanco tequila
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 tsp salt
- Zests of 2 limes
Cream cheese frosting
- 1 tsp Partida Blanco Tequila
- 1/2 stick butter, softened
- 1 package cream cheese, softened
- 3 cups powdered sugar
Compote
- 1 large container strawberries, stems removed and chopped
- 1/4 cup seedless cucumber, peeled, seeded and diced
- 1/3 cup sugar
- 2 Tbsp Partida Tequila
- One Lime, juiced
- 1/2 teaspoon Sea Salt
Strawberry Salsa:
1. Combine all ingredients in a bowl and cover with plastic wrap. Refrigerate for at least 30 minutes.
For Cake:
1. Preheat oven to 350.
2. Beat eggs until well mixed, then add butter, cream, tequila & salt. Mix until combined.
3. Sift together flour, sugar and baking powder. Add to wet mixture and stir until smooth.
4. Divide amongst 12 cupcake tins and bake for 16-18 minutes, or until the tops just spring back when touched.
Cream Cheese Frosting:
1. Beat together tequila, softened butter and cream cheese on high speed until light and fluffy.
2. Add powdered sugar 1/2 a cup at a time, beating well after each addition.
3. Once all sugar is added, beat for an additional 3 minutes to incorporate air.
To assemble:
1. Strain salsa, reserving liquid. Using a pastry brush, brush the top of each cupcake with the liquid.
2. Frost cupcakes with the cream cheese & tequila icing. Using a teaspoon, scoop out an indentation in the middle of each cupcake.
3. Place a heaping spoonful of the strawberry salsa in each indentation.
4. Garnish with a sliver or lime.
