Lemon Drizzle cake has to be one of the
most requested cakes I ever make and I must admit that I get a little bored
making it over and over again. Rather than go on strike and never make another,
I decided to make a few changes and ended up with a real treat.
Always true to my Tex-Mex roots, I love a
good margarita – especially frozen,
which gives away the fact that I'm a Dallasite. So I figured why not make a margarita
cupcake and went about looking for a recipe. It wasn't long before I was struck
by a rather obvious idea… why not adapt a lemon drizzle cake?
I went to my cookbook library to find the
best recipe to adapt and I found the perfect version to tinker with in Paul
Hollywood’s ‘How to Bake’. Any
recipe that calls for ground almonds won't do because the taste of almonds
would come through. I doubled the recipe, swapped out lemons for two limes and an orange, and used a shot of tequila rather than lemon curd. No doubt you could substitute rum for the
tequila and make yourself daiquiri cupcakes instead.
These are ideal for having a simple Cinco
de Mayo celebration or any other time you want to have a treat! Enjoy.
Makes 12 large or 18 medium cupcakes.
Preheat the oven to 180°C/355°F
For the cake
Ingredients:
150g unsalted butter
250g sugar
300g flour
½ tsp bicarbonate soda
1tsp cream of tartar
4 eggs
45ml tequila
2tbs milk
Zest and juice of two limes
Zest and juice of half an orange (save the
other half for the frosting)
For the drizzle:
Ingredients
100g caster sugar
50g icing sugar
juice of two limes
35ml tequila
- Using the paddle attachment, cream the
butter and sugar and beat until light and fluffy, approximately 5-10 minutes.
- Add the eggs one at a time and then add in the lime and orange juice and mix thoroughly.
- Mix in half of the flour, bicarb, cream or
tartar, and zest and once combined add in the second half and mix the rest by
hand.
- Line a cupcake tin with liners and using an
ice cream scoop fill the cupcakes 2/3 of the way full and place in a preheated
oven. After ten minutes, gently turn the pan and leave to continue baking for
another ten to fifteen minutes until done.
- Mix the sugar, juice and tequila just
before the cupcakes are ready to come out of the oven. While still hot, drizzle
over the glaze on each cupcake and let cool. Once cool decorate with margarita Swiss meringue buttercream.
