Tequila cupcakes make everyone happy

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Sweet delights


My best friend, Eva, recently moved to London so I had to make something special to celebrate her arrival. These cupcakes have all the essential elements of a tequila shot – salt, tequila and lime – and were the perfect reminder of many tequila filled nights out that we have enjoyed in Glasgow so what better way to start another night out than with champagne and tequila cupcakes.

The cupcakes are a fun and flavourful addition to any party and are a great centrepiece served on a bright plate or dark slate. You can make them as boozy as you like or serve with a shot of tequila for an extra hit.



Ingredients (makes 10 – 12 cupcakes):

For the cupcakes:
125g butter, softened
125g sugar
125g self raising flour
2 medium free-range eggs, beaten
2 limes, zest of 2 and juice of 1
2 – 4 tablespoons tequila

For the tequila icing:
140g butter, softened
280g icing sugar
2 tablespoons tequila
1 tablespoon lime juice
1/8 teaspoon salt
1 lime, cut into thin half moons to decorate
Sea salt flakes to decorate



  • Preheat the oven to 180 degrees celsius. Line a 12 hole muffin tin with paper cases.
  • Beat the butter until smooth. Add the sugar and beat until light and fluffy.
  • Add a little beaten egg and mix with a spoonful of flour. Repeat until all of the egg has been added. This takes a little longer but means that the mixture will be light and airy and won’t curdle. Once all the egg has been added, fold in the remaining flour along with the lime zest and juice.
  • Divide the mixture between the cases, filling each case about 3/4 full. Place in the oven and bake for 10 – 15 minutes until the cakes are golden on top and a skewer comes out clean. Leave to cool completely before icing.


  • Once the cakes have cooled, take 2 – 4 tablespoons of tequila and brush a layer of tequila on each cake using a pastry brush. This is where you can decide how boozy you want to make the cakes. You can do this once, twice or three times. Once will give you more than a hint of tequila. Twice will give you a good taste of tequila. Three times will give you a real punch. You can do it more times but remember there is tequila in the icing too. If you choose to do it twice or more, let each layer of tequila soak in before adding the next layer.


  • To make the icing, beat the butter. Next add half of the icing sugar and beat until smooth. If using a handheld electric mixer, start slowly to make sure the icing sugar doesn’t fly everywhere. Add the tequila, lime juice and salt along with the remaining icing sugar and beat again until smooth. At this stage taste the icing and make sure you can taste the tequila, lime and salt. Adjust as necessary. Also check the consistency. You want it to be firm enough to hold on the cake.

To assemble:

  • Place the icing in a piping bag and pipe on to each cupcake.
  • Top with a half moon of lime. I like to do this at a slight angle to add more height but do as you wish.
  • Finally, sprinkle with a couple of flakes of sea salt.

This and girlie chat makes for the perfect start to any night!



The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!


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