I made these for a friend for her birthday. They turned out so cute! She has a sensitivity to gluten, so I made them using gluten-free all-purpose flour from Raley’s (made by Bob’s Red Mill, in the Health Food Dept.). I was anxious to see how they would turn out, as gluten-free baked products are often dense and heavy.
To help keep the cakes light and airy, I separated the eggs. I added the yolks to the creamed butter and sugar, and the whites I whipped up like meringue and folded them in gently at the end. This technique also works really well with pancakes and waffles, to help keep them light and fluffy.
|I made a few mini cupcakes for my friend to put in her freezer. |
She can thaw one in no time when she has a sweet craving!
The recipe I based these on called for a lime glaze sprinkled with coarse sugar or salt to replicate the margarita glass, but in my humble opinion that wasn’t going to be anywhere near enough frosting, so I decided to make a lime cream cheese frosting instead. By the way, the Tequila in the cake recipe can be replaced with lime juice if you prefer.
These boxes and cupcake liners I bought at Williams-Sonoma. Aren’t they adorable? I Just couldn’t resist them! The box I used holds four cupcakes, but they also have small boxes that just hold one cake. They are available online and in the store and come in a pink toile design also.
|There is even an insert to hold the cupcakes in place|
2 tablespoons tequila