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Besides the strawberry and lemon cake Josh made me last year for my graduation, I would have to say this is the best cake I have ever had. It was so moist and it perfectly captured the essence of a strawberry margarita….tequila and all! Everyone at the party LOVED it. I recommend everyone to try this recipe out…just in time for Cinco de Mayo!

Strawberry Margarita Cake

Servings: 16

Prep/Total Time: 45 minutes 

Nutrition Info: Calories-430; Fat-17g; Cholesterol-24mg; Sodium-72mg; Carbohydrates-62g; Fiber-1g; Protein-2g; Sugar-52g

Ingredients

Cake

  • 1½ cups unbleached cake flour
  • 1½ tsp baking powder
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • Zest and juice 2 limes
  • 8 strawberries, pureed
  • 2 Tbsp tequila
  • ¼ tsp vanilla extract
  • ½ cup non-fat milk

Glaze

  • 2 Tbsp tequila

Frosting

  • 1 cup unsalted butter, at room temperature
  • 5 cups powdered sugar
  • strawberries, pureed
  • 2 Tbsp lime juice
  • 2 Tbsp tequila
  • 1/8 tsp coarse salt
Directions
  1. Preheat the oven to 325 degrees F, grease a cheesecake pan and set aside
  2. In a medium bowl, whisk together the flour, baking powder and salt; set aside
  3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy
  4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition
  5. Scrape the sides of the bowl and add the lime zest, strawberry puree, lime juice, vanilla extract and tequila. Mix until combined
  6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the milk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand
  7. Pour the batter in the cheesecake pan. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point
  8. Allow cake to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the top of the cake with the 2 tablespoons of tequila. Set aside to cool completely before frosting
  9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated
  10.  Add the lime juice, strawberry puree, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached

*Note: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

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