Fruity Margarita Cupcakes (Printable Version)
Fruity cupcakes with two-toned frosting, fresh lime, and juicy strawberries.
# Ingredients Required:
→ Cupcakes
01 -
3 1/2 cups (430 g) regular flour
02 -
1 1/4 cups (265 g) fine sugar
03 -
3 tsp baking powder
04 -
1/2 tsp small-grain salt
05 -
1/2 cup (125 g) soft unsalted butter
06 -
2 large eggs
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1 1/2 cups (375 ml) whole milk
08 -
1/2 cup (125 ml) vegetable oil
09 -
2 tbsp Greek yoghurt or tangy sour cream
10 -
1 tsp vanilla extract or pure bean paste
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4 drops pink food gel + 3 drops red food gel
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1 tsp strawberry flavouring
13 -
4 drops yellow food gel
14 -
1 tsp mango flavouring
15 -
2 tsp tequila (skip if you want)
→ Frosting
16 -
1 batch homemade buttercream or Swiss meringue topping
17 -
5 drops pink food gel + 3 drops red food gel
18 -
1 tsp strawberry flavouring
19 -
5 drops yellow food gel
20 -
1 tsp mango flavouring
→ Decorations
21 -
1 cup white sugar
22 -
10 limes cut into 40 small wedges
23 -
10 fresh strawberries, cleaned and split in half
# Guide to Cooking:
01 -
Heat your fan oven to 140°C (275°F) or standard oven to 160°C (320°F). Put paper liners in two cupcake pans. Mix flour, sugar, baking powder and salt in a big bowl until combined. Drop in the soft butter and mix until you get small crumbs.
02 -
Put in your eggs, milk, oil, yoghurt, tequila, and vanilla. Mix slowly until everything's blended together. Scrape the sides and mix another 20 seconds.
03 -
Pour half the batter into one bowl and half into another. Stir pink/red food gel and strawberry flavor into the first bowl. Add yellow gel and mango flavor to the second bowl.
04 -
Put each colored batter in its own piping bag. Squeeze yellow batter into each liner first, then add swirls of red batter on top. Bake for 40-50 minutes. They're done when a toothpick comes out clean. Let them cool completely on a wire rack.
05 -
Split your frosting into two equal parts. Mix pink/red gel and strawberry flavor into one bowl. Mix yellow gel and mango flavor into the other bowl. Stir each well.
06 -
Wet the edge of each cooled cupcake and roll in sugar. Use a star tip to pipe both colors of frosting in swirls. Top with lime wedges and strawberry halves. Add a paper straw to make them look like little cocktails.
# Extra Suggestions:
01 -
You can keep these cupcakes in a sealed container for up to three days.