(Tequila & lime cupcakes brushed with tequila, Grand Marnier, and lime juice, then topped with a tequila/ GM/ lime juice buttercream)
I’ve been thinking about making Margarita Cupcakes all summer.
The thing is… I’m don’t really like tequila. It makes me hot. And angry. And mean. Despite that fact, every once in a while I just want a Margarita. I thought these cupcakes might be a good substitute.
When I started looking for recipes for this cupcake, the only ones I could find used box mix & margarita mix. Not that there’s anything wrong with that, but I’ve done that 2x already! I went back through all my bookmarked recipes, and realized that I could substitute the Margarita ingredients for some of the ingredients in this Strawberry Mimosa Cupcake from OhMyVeggies! It worked! However… do you know how long it takes to zest 4 limes? FOREVER. Unless you use a cheese grater, like I did.
I adapted the frosting from Sweet Pea’s Kitchen.
I used Jose Cuervo Gold Tequila. I’m not sure if higher quality tequila would make a difference or not…
Hubs says overall the cupcakes are too “limey” and the booze flavors get lost. The next time I make these I’ll probably use LESS lime zest in the batter, maybe just 3. I think I’ll also use less lime juice in the frosting and more booze. Maybe ½ lime and 1 ½ tablespoons each of tequila & GM?
Happy Baking!
-Hey Waitress!!
RECIPE HERE.
Hey! Guess what!? It’s Sunday and I’m actually posting my Sunday Bakery! Wow.
Ok, So I’m super duper wicked excited about how yummy both these recipes came out today! There really isn’t much to share, but I’m going to break it down anyways. 😉
I based the Madeline Cookie recipe off of the one in The Boozy Baker Cookbook (Lucy Baker), with only a few small changes. I added the orange zest, and changed the liquor. I also changed from a glaze to a frosting. In my copy of the Boozy Baker there’s a misprint and the amount of powdered sugar isn’t specified. Ooops. I just kind of “winged it”. I also added a teaspoon of melted butter, but you could probably switch that out for an extra teaspoon of vanilla. This frosting is VERY boozy, and a bit thicker than the glaze pictured in the book.
I’d also like to note that this is the first time I ever greased & floured a pan! Hah! I’m pretty proud of myself. However, I think I over-floured. A few of my shell sides didn’t get as defined as I hoped. I’m almost positive that’s because there was too much flour in the grooves.
One last thing with the Madelines is… they kind of stuck to my wire racks a little bit, so put the “non pretty” side on the wire rack, and move them once or twice while they’re cooling…
click here for my version of the Grand Marnier Madeline Cookies recipe
NOW, on to the fuuuuudge! I used the recipe for THIS Amaretto Fudge from Crazy For Crust. I just defined what chocolate chips I used, and added a frosting.
I started melting my chocolate on the low (2 on my stovetop); some of the chocolate was starting to stick to the bottom of my sauce pan, so I lowered the heat to simmer. Then my chocolate started to firm up! Drat. I just added the Amaretto & vanilla, turned the heat on back up to 1 on the dial (still low of course), and it finally finished melting! After I poured and spread it in the pan I sprinkled the almonds on top and started making the frosting. I should have gently pressed the almonds into the fudge, because most of them didn’t stick to it when I started spreading the frosting. Ooops.
Speaking of frosting… I also “winged it” when I made this one. I basically dumped ALL the ingredients together then attempted to whisk it. I should have beat it in the stand mixer. I wrote the recipe like I should have made it. It’s a very thick and very sweet frosting, just how I like it…
Click here for my version of the Amaretto Fudge recipe
Happy Sunday Baking!
-Hey Waitress!!
AKA Fat Kid Sunday (Slow Cooker Sunday + Sunday Cupcakery)
Slow Cooker Sunday
So… Autumn is here. I mean, officially, it’s here. And I hate it. I’m a summer girl at heart… give me tank tops, flip-flops, and 90 degree weather. That’s not to say that there aren’t a few things I like about the Fall… more specifically: boots, outerwear (I have a jacket/ coat/ scarf obsession), hot food, and hot chocolate. Yes, I said hot food. Is that a weird thing to say?
I guess what I mean is, I got a slow cooker last winter (for Christmas) and I love it. I started doing “Slow Cooker Sunday” as a way to experiment. Until today, it was mostly soups or stews that I didn’t like enough to post. Try the BBQ Chicken, I make it ALL the time.
We eat a lot of pasta/ spaghetti and meatballs in the winter… usually we buy the meatballs from the deli counter. I just figured I might as well save us the trouble, and make some meatball, then portion them out and freeze them! This way I know what I’m putting in them!
The original version of this recipe was on All Recipes. I subbed the fresh ingredients for dried, mostly because I’m too lazy to chop and dice everything small enough. I also changed the can & jar sizes for the sauce. I’m not sure if that makes this recipe “mine” or not… oh well. They’re pretty delish, and I hope they freeze (and reheat) well enough.
check out the recipe here!Sunday Cupcakery
Every year during the holidays Mom gets me a Terry’s Chocolate Orange. I love them. Like really, really, REALLY love them. Sadly, I can never find them. EVER. Every holiday season, you can find me trolling the grocery stores, Wal-Mart, Target, even the CVS/ Walgreens type stores to no avail… Quite frankly It makes me horribly sad, verging on depressed.
That’s the reason behind these Grand Marnier Cupcakes. I want a chocolate orange, and I can’t have one, so why not make chocolate orange cupcakes!? YUM! Not to mention I also really like Grand Marnier.
They’re nice and simple to make… I’ve been using the same chocolate cake recipe for weeks (months?). Although… I didn’t have enough cocoa powder. Oops. Seriously, I don’t think a week goes by that I don’t forget to get something at the grocery store that I need to bake with. I did, however, have a few pieces of baking chocolate, so I just melted that with my butter. Maybe that’s the reason they kinda caved in the middle!? Or maybe they caved in because I poked them too much… Not sure. They’re still tasty, and I don’t think the GM overwhelmed the chocolate at all, but Hubs claims they’re a bit “strong”. That could be d/t the 5 tablespoons of GM I used in the buttercream. Hehe. 😉 Which, by the way, is the standard buttercream recipe I’ve been using…
One of the things I like about these is how simple they are. Another great thing is that there are a million kinds of chocolate box cake mixes you could substitute (dark chocolate, anyone?), and all you’d need to do is trade out half of the water for Grand Marnier! Or you could leave out the GM in the cake all together and just make the frosting! Here’s a link to the recipe page, just in case you want to make your own!
Now if only Dinner Time (meatballs & cheese on a toasted sub roll) and Dessert Time (GM chocolate cupcake, duh) would get here…
Have a glorious Fat Kid Sunday,
-Hey Waitress!!
Lately I’ve really wanted to “branch out” and try some new stuff. Then I saw a friend update her FB status about scones from Starbucks (you know, those HUGE ones that are covered in glaze and taste like heaven), and I’ve wanted a scone ever since. I also happen to love Grand Marnier… so into my handy search engine goes “Grand Marnier scone” and up popped a plethora of recipes. I like this one by Janet from Ashley Inn in Martha’s Vineyard (it didn’t hurt that I also happen to love MV/ New England/ the Cape/ Nantucket). I did change one or two small things, and I made up my own glaze because her scones don’t have one.
Silly me, I forgot to take the butter out of the fridge so it was a bit hard to get my dough crumbly (it took me a little bit). I’m also still using my broken hand mixer, which only has one speed (faster than slow, slower than fast, but still not quite medium). Don’t get me started on mixers, I’ve been researching stand mixers for a month. I can’t commit to one, and I have issues spending that much money on a small appliance… But I digress.
After less than a minute of beating the wet ingredients into the dry, it got too hard to continue. So I finished mixing by hand, folding it over until all the dry ingredients were incorporated. Sadly, I over baked these a little. I put them in the oven for 14 minutes, but I’m betting 10 or 12 would be enough…
Don’t glaze them too soon after taking them out of the oven or it will melt off completely, and end up all over your cookie sheet instead of your scones! Not that it happened to me or anything. 😉
Now eat one. And another. I’m going back for thirds…
Happy Baking!
-Hey Waitress!!
My recipe
Unremarkable 