Despite going to a huge party school and one in Texas, I wasn’t much of a drinker… until I turned 21. Lucky for me, I lived in one of the best cities to party. Austin is notoriously known for drinking, probably because it has 6th Street, a huge street lined with bars and clubs. It’s tradition to celebrate your 21st birthday downtown, hopping from bar to bar to get your free birthday shot. The ultimate goal is to drink 21 shots, which rarely happens. I’m quite the lightweight and suffer from asian glow, so on my 21st, I was only able to handle a measly 3 shots.
The famous Mexican Martini from Trudy’s
Another great birthday tradition is getting a famous Mexican Martini at Trudy’s… for FREE! A mix between a martini and a margarita, the Mexican Martini (aka Mexi-Mart) was notoriously strong, so strong that they limit you to only two per night. Don’t worry though, one drink is a full shaker, so it’s more than enough. And be careful because Mexi-Marts are known to sneak up on people. So if you’re ever thinking of going to Austin, you should definitely stop by Trudy’s.
Feeling a bit homesick for Austin and those margaritas, I made these margarita cupcakes using this recipe from Browneyed Baker since it had the most alcohol. 😉 However, even though it calls for several tablespoons of tequila, I had a hard time tasting the alcohol. But then again, if you’re wanting alcohol, you should probably just take a shot instead of eating a cupcake. 😛
These cupcakes were absolutely delicious! I made them for a party and everyone else seemed to agree. I’m not sure if they really tasted like a margarita, but there was definitely a strong lime flavor, which may have masked some of the tequila flavor. That was probably my fault in adding too much lime zest and juice to the frosting. Apparently, I have a heavy hand. 😛
Even though they may not have tasted like margaritas, you could definitely whip one up for yourself while making them. In fact, while pouring out tablespoons of tequila, I secretly wanted to pour myself a shot. Shh… don’t tell anyone.
Adapted from Browneyed Baker (I doubled her recipe)
For the Cupcakes:
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cup granulated sugar
4 eggs, at room temperature
Zest and juice of 3 limes
4 tablespoons tequila (or more!)
1/2 teaspoon vanilla extract
1 cup buttermilk (I used sour cream instead)
To Brush the Cupcakes:
1-2 tablespoons tequila (I didn’t measure because more tequila the better! jk)
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2-3 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt (I forgot this)
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. Cream the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!) She was right! It looked gross, but came together at the end.
6. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Pour the batter into the muffin cups. Bake for approximately 25 minutes or until just slightly golden.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter for 5 minutes. Gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.