I recently brought a load of cupcakes into work. They hadn't turned out quite as planned - despite pouring a sh*tload of tequila into the batter (sorry, but that is the only appropriate way to describe it), I couldn't taste a thing. I needed friends' opinions too, in case my taste buds were dead or something. Turns out, somewhat to my relief, my friends couldn't taste the tequila either. This lead to a discussion on the best way to hide alcohol in a cake, followed by a bit of an impromptu brainstorm on boozy cake ideas.
The inception of these cupcakes can be credited to my good friend and colleague. She has been training me on gas chromatography, so we have been spending literally all day together for about two months in total. It's nice to have someone in your life who can spend nearly 40 hours a week with you and still find you funny and interesting, and vice versa. So Lizzie, these cupcakes are for you.
I ran into a debate with my flatmate over the correct citrus fruit to use in this recipe. I'm 100% sure it's salt, tequila, lime, but he is 100% sure that it's salt, tequila, lemon. After much debate, we agreed to disagree. Google didn't help us, as apparently in America a Tequila Slammer involves some kind of carbonated drink component. We don't do that in the UK, so if you want your carbonated drink component you'll have to eat your cupcake with a soft drink on the side.
These Tequila Slammer Cupcakes have only a hint of the flavour each component of their namesake. I used more sugar than normal in the cupcakes to try to counter the added salt flakes, which has been well achieved. If you want more defined flavours, you could try using only caster sugar instead of dark muscovado.
- 150g Caster Sugar
- 150g Dark Muscovado Sugar
- 200g Butter
- 3 Eggs
- 200g Plain Flour
- 2 Tsp Baking Powder
- 2 Tsp Salt Flakes
- 50mL Milk
- 100mL Tequila
- 190g Icing Sugar
- 230g Butter
- 120g White Chocolate
- 1 Small Lime
- Preheat the oven to 200C/180C and line a cupcake tin with cases.
- Put the caster and dark muscovado sugars into a mixing bowl. Mash up any lumps in the sugar.
- Add the butter and cream with the sugars until light and fluffy.
- Add the eggs, and beat until the mixture is smooth.
- Stir in the salt flakes.
- Sieve the flour and baking powder into the batter, then fold in until well combined.
- Add enough milk to give a soft dropping consistency.
- Divide the batter between the cupcake cases, then bake for 22 mins, or until a skewer comes out clean.
- While the cupcakes are still warm, poke a few holes in each using a cocktail stick and brush with the tequila. Use as much as you dare, but be careful not to soak the cake.
- Allow the cupcakes to cool before making the icing, as it is best used straight away.
- Grate the rind from the lime and place to one side, to use for decoration.
- Whisk the butter and icing sugar together for two minutes.
- Melt the chocolate and allow it to cool slightly before whisking into the icing for another two minutes. At this point, the icing should hold its shape well.
- Using a sieve to catch any seeds, squeeze the juice from the lime into the icing.
- Whisk for another minute. The icing should still hold its shape, but if not add 2 tbsp icing and whisk for another minute.
- Pipe the icing as desired, then decorate with the lime rind and a sprinkle of salt.