Hello! Coming at you from my new apartment The move actually went quite smoothly… Yes, it took 6.5 hours, but our movers were fabulous (Bee’s Moving for any Bostonians in need of super nice, normal, hard-working, non-creepy movers) and we got it all done. The apartment is still a bit of a mess (boxes everywhere!), so I’m not going to show you much yet
But I do have to say, I LOVE my new kitchen. Let’s be honest- the kitchens in Boston apartments are often not much to look at (or cook in). Sometimes I look at food bloggers’ kitchens in other parts of the country and swoon. But for the price and from what else I’ve seen in the city, I have to say my new kitchen is quite nice and a definite upgrade for me. The best part about it? Space! When I’m low on space, I tend to freak out. And if I’m in a rush and low on space? Disaster.
So, what’s the first thing I made in my new kitchen? Cupcakes, obviously! My sister invited Chris and me over for dinner and the Bachelorette finale, so I offered to bring dessert, knowing I’d want to make some cupcakes. After checking out some recipes, I settled on margarita cupcakes! Perfect for summer, right?
Chels stopped by this afternoon and if you know ANYTHING about me and Chels, it’s that there is no such thing as “stopping by.” We aren’t capable of just saying “hi” and leaving it at that. There’s no such thing as “just dropping something off.” And it’s not odd for 3 hours to go by of us just chatting when we meant to just stop by. Anyway, when she left this afternoon, I realized I only had 1.5 hours to run across the street for some eggs and get baking.
I cut the original recipe I followed in half, since I didn’t really need 24 cupcakes ( I KNOW, but really). So, I’m giving you the recipe for 12 below.
Margarita Cupcakes (makes 12 cupcakes):
- 1.5 C all-purpose flour
- 1/2 T baking powder
- 1/4 t salt
- 1/2 C (1 stick) unsalted butter, room temperature
- 1 C sugar
- 2 large eggs, room temperature
- 2 limes, zested and juiced
- 1/4 t vanilla extract
- 1/2 C buttermilk
- Tequila for brushing
- 1 C sugar
- 4 large egg whites
- Pinch coarse salt
- 3/4 C (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 T freshly squeezed lime juice
- 2 T tequila
Another thing I LOVE about my new kitchen? Room on the counter to keep my KitchenAid mixer! Sure I kept it on a shelf nearby before, but the thing is so freaking heavy, it’s nice I won’t have to lug it to the counter anymore.
First, preheat your oven to 325 degrees.
Then, in a medium bowl, combine flour, baking powder, and salt together.
In the bowl of a stand mixer with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
Blend eggs in one at a time, mixing well after each addition.
Beat in lime juice, lime zest, and vanilla.
With mixer on low speed, mix in dry ingredients in 3 additions, alternating with buttermilk. Beat each addition until just incorporated.
Divide batter into cupcake papers. Fill about 3/4 full and bake for 20-24 minutes.
While the cupcakes are baking, prepare the frosting. Combine sugar, egg whites, and salt in a heatproof bowl over a pot of simmering water. Whisk frequently until sugar has dissolved and mixture reaches about 160 degree F.
Put mixture in bowl of stand mixture with whisk attachment. Beat on medium-high speed until stiff peaks form and mixture is cooled. This should take about 8 minutes.
Now, reduce the mixer speed to medium and add butter, 2 T at a time, waiting to add another until the precious has been incorporated. If it gets soupy or curdled, beat on medium-high again until it thickens up.
Stir in lime juice and tequila. My frosting ended up being a little bit too liquidy, which means I probably could have beat it a bit more.
When my cupcakes were done, I took them out of the oven and let them cool a bit.
Then I put them on a baking rack. The recipe said brushing the cupcakes with tequila was optional. But it wasn’t optional in my book. Hello?!
I frosted the cupcakes using a pastry bag, but since the frosting was kind so soft, it wasn’t totally necessary.
After frosting the cupcakes, I sprinkled some lime zest on all of them.
And put lime wedges on top, too.
I loved how these turned out! They were super light, moist, and fluffy. Everything about them was summery from their lightness in both cake and frosting to their citrus taste. To the, uh, tequila? I don’t know, but tequila reminds me of summer and beaches.
These would be lovely at a summer pool party. Or perhaps a Cinco de Mayo party. Of course, you can drink margaritas any time of the year (and should), so let’s not relegate these to summer.
Though I was totally low on time while making these, my more spacious kitchen actually allowed me to feel more relaxed with everything and I couldn’t believe how smoothly everything went.
We definitely enjoyed the margarita cupcakes with a little bit of Bachelorette tonight…
But not before my sister served warm beet soup in a squash. This was awesome! I loved that you could get a bit filled with beet soup AND squash. You all know how I feel about edible bowls… And this was the perfect example.
Adam also made his version of the Sassy Co-Worker, one of our favorite drinks from Coolidge Corner’s Regal Beagle.
And a lovely night was had by all
Oh, and the reason Chels “stopped by” earlier today? To drop of some super sweet little gifts for me and Chris. Her favorite Anthropologie mugs (with beautiful flowers inside)… I’ve always admired hers and am so excited we have a pair of our own now (Chris and I take our coffee and tea drinking very seriously)!
And her favorite kitchen towels! Call me crazy, but I have a thing for cute kitchen towels, and they’re pink too, so i’m obviously obsessed.
Thank you SO much, Chels! You know these gifts will be getting tons and tons of use
If you watch the Bachelorette, what did you think of the finale? I was really rooting for Chris (he’s from Cape Cod! And a total sweetie) and wasn’t a fan of Roberto at all… But in the end, Ali and Roberto did seem incredibly in love, so I guess I can’t complain…
Hope you all had awesome Mondays!