Procrastibaking: September 2011

A while ago, I made Absinthe cupcakes (they were a whopping ~2 standard drinks a cupcake). Several of my friends expressed their enjoyment of them, and their further interest in "testing" any other booze related cooking I should happen to do. Now, some of them got their wish.

A word of warning - these cupcakes will put you over the legal limit for P-plater driving (above 0.0 blood alcohol, for those not in the know). They work out to be between half a shot to 2+ shots of tequila each, depending on how strong you make the syrup.

Tequila lemon cupcakes

Ingredients

2 1/4 cups sifted flour
1 1/2 cups sugar
1 tsp salt
3 1/2 tsp baking powder
1/2 cup unsalted butter
1/2 cup milk
1/2 cup tequila
3 tsp lemon juice
4 large egg whites
1 Tbs lemon zest

For syrup

1/2 cup of water

1/2 cup white sugar

1/2 cup tequila (or less, if you want less alcoholic muffins[or more, if you want strongly alcoholic muffins. Beware though - add to much and you'll end up with tequila pudding])

1.Combine together sugar, flour, baking powder and salt in a large bowl.

2.With an electric beater, mix in butter.

3.Pour in milk, tequila, and lemon juice. Beat for 2 minutes on medium speed.

4.Add egg whites to mix and beat for 2 minutes.

5.Pour into cupcake tins (remember, cupcake liners are your friends). Bake at 180 degrees Celsius for 20 - 25 minutes or until done. They will be quite solid when cooked, almost crunchy on top.

6. Allow to cool. While the cupcakes are cooling, make a syrup to brush them with.

Syrup

1. Mix sugar and water together.

2. Bring to boil on stove top.

3.Allow to cool, mix in tequila. (Make sure the syrup is cool before adding the tequila)

4. Brush muffin tops with syrup.

and now, as always, pictures: