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Cinco de Mayo and the Supermoon

May 6, 2012

In case you missed it, yesterday was Supermoon Saturday–a night where that big cheese ball in the sky was 14% bigger and 30% brighter than moons on any other days throughout the year. To a hospital employee, this really only means one thing: All the crazies are coming out to play. Since I wasn’t working,  I got to go out and play! Yesterday’s line up included a Cinco de Mayo party. On the menu? Alcohol infused everything. This was our contribution:

Strawberry Margarita Cupcakes
adapted from Homemade by Holman

3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, softened
1 cup sugar
1/2 cup margarita mix
2 T lime juice
1 tsp lime zest
5 T strawberry preserves
1/3 cup tequila
3 eggs
1/2 cup milk

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Sift together flour, baking powder, baking soda, and salt in a small bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add margarita mix, lime juice, lime zest, strawberry preserves and tequila and mix on low speed to incorporate. (This mixture looks like its starting to curdle–don’t worry, it’ll all work out after the flour and eggs are added) Add in eggs, one at a time, mixing after each addition. Add 1/3 of the flour mixture, then 1/2 the milk, and repeat mixing after each addition until just incorporated, ending with the flour mixture.

Divide the batter evenly among the cupcake liners and bake approximately 20 minutes until a toothpick inserted in the center comes out clean. Cool approximately 10 minutes and remove from pan to a wire rack to cool completely.

1/2 cup unsalted butter, at room temperature
8 oz cream cheese, softened
4 cups powdered sugar
3 T margarita mix
2 T strawberry preserves

Beat together butter and cream cheese until smooth and creamy (I used my  Michael came up with the brilliant idea to use the Ninja mixer with the bread attachment because we don’t have a mixer and it worked like a charm). Add margarita mix and strawberry preserves and beat until well mixed. Add powdered sugar one cup at a time until frosting is desired consistency.  The frosting was more of an icing so piping was a challenge. We ended up putting a dollop in the center and spreading to cover the edges. Top with sliced strawberries for garnish if desired.

If you click on the original link for this recipe, you’ll notice a few things are different. I didn’t whip up a glaze to absorb into the cupcake–this was partially due to time constraints (I was pretty much frosting these as we headed out the door) and partially because I was worried about the cupcakes being too sweet or overly strawberry-y (if there could be such a thing). So I skipped it. I also aired on the side of caution with the powered sugar in the frosting–I  added 4 cups. I really liked the subtle pink color and also skipped adding additional food coloring. Once the frosting had time to set,  it turned into this iced shell that became ooey gooey as you took a bite. Yum. They turned out really really good, if I do say so myself.

Where are the skychasers out there? Anyone get stellar photos of the supermoon?
How do you celebrate Cinco de Mayo?

4 Comments leave one →
  1. Michael permalink
    May 6, 2012 7:54 pm

    YOU used the food ninja with the bread attachment for the frosting? I’m calling you out on this one. I believe it was me who took the cheese lump infused stew of butter and jam, and tossed it into the ninja and thus rendered the frosting smooth and spreadable. Be fair now.

  2. May 6, 2012 7:59 pm

    looks delicious!!

  3. May 7, 2012 4:20 am

    They were pretty darn delicious 🙂 Hard to go wrong with baked from scratch goodies!

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