Strawberry Lime Margarita Cupcakes

 Summer cupcakes, happened so fast.

Summer cupcakes, had me a blast.

Met a...lime...crazy for me.

Met a...another lime.  Cute as could be.

Hmmm. 

Well, this is what I do all day.  Except instead of singing bad, half-remembered lyrics about cupcakes I tend to insert my baby's name into whatever mash-up of bad, half-remembered Christmas songs, church hymns, and old musical lyrics is flying through my head at any given moment.

I'm not crazy!  Shhh.

Want to come hang out at my house?  You know you do.

Happy summer everybody!  Do you have delicious plans?  Are you going somewhere great?  Everybody is going somewhere great except for me.

Also everybody is eating fava beans except for me.

Just kidding (but not about the fava beans)!  I am totally going somewhere great!  We are visiting family in beautiful and mysterious Michigan, a land I've only met in the winter time. 

I hear there are viney woods in the summer.  Very excited.

Also excited to be somewhere that looks like summer, because here in Oregon we've had the same weather since February.

What are you doing for YOUR vacation?


Strawberry Lime Margarita Cupcakes (recipe adapted from NOBODY!  I MADE THESE UP!)

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a blender or food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

For Lime Icing:

2 cups sugar
8 large egg whites
Pinch of salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 tbsp. freshly squeezed lime juice
1 tbsp salt
2 tbsp sugar

Combine the sugar, egg whites and salt in a heatproof bowl and set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, shiny peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tbsp. at a time, adding more once each addition is incorporated. If the frosting looks curdled, continue to beat on medium-high speed until thick and smooth again.  Mine looked super curdled, but keep beating and it will come back together.

Stir in the lime juice and tequila and mix until fully incorporated. If mixture curdles again, continue beating at medium-high speed until reaches thicker consistency.  Keep at it!

Frost cupcakes as desired, stir together salt and sugar in a small bowl and sprinkle it on top for that final margarita sparkle.