Mini margarita cupcakes

It's been a little over two months since my last post and the delay was due to a number of things including preparing to show my jewellery at the Salmon Festival Craft Fair in Steveston on July 1st. And after the fair, I had to inventorize and make some new pieces to replace the ones that sold.

But then my friend Tania announced a barbecue and I decided it was time to whip out my recipe for mini margarita cupcakes. They had always been crowd favourites and I knew they wouldn't let me down.

• Mini margarita cupcakes
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• 1 call-purpose flour
• 1 tspbaking powder
• 1/2 tspsalt
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• 1/2 cunsalted butter
• 3/4 cgranulated sugar
• 3eggs, separated
• 1 Tbspgrated lime zest (approximately one lime)
• 2 Tbsptequila
•  
• 2 Tbsplime juice
• 1 cicing sugar
• 1 Tbsptequila
• Pinchsanding sugar
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• Sift flour, baking powder, and salt. Set flour mixture aside.
•  
• Cream butter with sugar. Add egg yolks one at a time and mix. Add lime zest and tequila and mix.
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• Beat egg whites with a pinch of salt in a separate bowl until stiff but not dry. Fold flour mixture into batter. Gently fold egg whites into batter. Mix lightly.
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• Spoon batter into 55 mini cupcake papers until about 2/3 full and bake at 350 degrees F for 9 minutes.
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• For the glaze, mix lime juice, icing sugar, and tequila until smooth. Spoon onto cooled cupcakes and top with a little sanding sugar. Let glaze set.

The preparation was straight forward and this is what the batter looked like before adding the flour mixture and egg whites:


After the batter was fully prepared, it took on a much less yellow tone:


Here was my first tray filled with batter:


I prefer to use as little artificial colouring as possible so I chose not to add any green to the glaze. I also once added more grated lime zest for an extra zest, but these cupcakes didn't have any. In any case, the recipe above results in a lot of leftover glaze that can be used for other things and here was one of the finished cupcakes: