Friday, April 8, 2011

April Cupcake of the Month: Margarita Cupcakes (Gluten Free)



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
Here’s the recipe:

Margarita Cupcakes
Makes about 18 cupcakes

1 cup gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt, plus pinch for the egg whites
½ cup/1 stick unsalted butter, room temperature
¾ cup sugar
3 eggs, separated
1 tablespoon finely grated lime rind
2 tablespoons tequila

  1. Preheat oven to 350 deg F.
  2. Mix flour, baking powder, and salt together and set aside.
  3. Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, mixing well after each addition.  Add lime rind and tequila.  Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
  4. Beat egg whites with a pinch of salt until stiff but not dry.  Gently fold whites into batter.
  5. Fill cupcake papers a little over half full.  Bake for about 15-20 minutes or until a tester inserted into the center comes out clean.  Remove from oven and cool.

Lime Cream Cheese Frosting

6 Tbsp butter, room temperature
6 oz cream cheese, room temperature
4 cups powdered sugar, sifted
2 tsp lime zest
2-3 teaspoon lime juice
1 tsp tequila (optional)
Green sanding sugar or edible glitter (optional)

In the bowl of an electric mixer, beat butter and cream cheese together until they are light and fluffy.  Slowly add sugar a little at a time, and remaining ingredients.  Beat well until smooth.  Frost cupcakes as desired and sprinkle with sanding sugar or edible glitter.

 A little finely grated lime zest will work as a decoration
if you don't have sanding sugar or glitter



1 comment:

  1. I can attest to the tasty, light flavour of these cupcakes. Nothing dense or heavy about these lovelies.
    Your photos really add interest and information to this post. Thanks for sharing. I can hardly wait for next month's cupcake review.
    Susan
    fruitfulwords.wordpress.com

    ReplyDelete