What better than to combine one of my favourite foods with one of my favourite drinks?
It did involve a bit of baking, but my version of My Sweetopia’s Raspberry Lime Margarita cupcakes were pretty amazing and got a big tick of approval from my work mates. The cupcakes are topped with tequila and lime buttercream drizzled with zingy lime raspberry syrup which gives them an intriguing flavour. It's definitely a recipe worth trying.
If you love cupcakes and margaritas you’ve got two options – make your own from the recipe below or head along to Brisbane’s signature food and lifestyle festival, Regional Flavours, at South Bank on July 18 and 19 and buy one from the My Sweetopia food 'truck'.
Presenters this year at Regional Flavours include Matt Preston from MasterChef Australia, Miguel Maestre from The Living Room, Paul West from River Cottage and Master Patissier Adriano Zumbo.
The dining options include tasty street food (where you’ll find the My Sweetopia Raspberry Lime Margarita Cupcakes), shopping the 80 market stalls from Queensland’s best providores, or indulging with wine, cheese and live music.
Regional Flavours is on from 10am to 5pm on Saturday and Sunday and entry is free. I've been to this event many times and thoroughly recommend it.
Best tip: Get there early as it's popular.
Raspberry Lime Margarita Cupcakes
Ingredients
210g unsalted butter
185g self raising flour
185g caster sugar
? tsp bicarb soda
zest of 3 limes
2 tbsp Suncoast Limes lime juice
3 large Yubees Helidon eggs
? teaspoon milk
1 punnet My Berries raspberries
Icing
290g unsalted butter700g sifted icing sugar
6 tbsp tequila
Syrup
4 tblsp Suncoast Limes lime juice
20 fresh My Berries raspberries
85g castor sugar
Method
Cupcakes
Set your oven to 170c and line a standard cupcake tray with cupcake papers.
In the bowl of an electric mixer, place 210g of room temperature unsalted butter then sift in the self-raising flour, caster sugar and bicarbonate of soda and place to one side.
Add the lime zest and lime juice and then crack in your eggs and turn the mixer on for 30 seconds. Add the mild and mix for another 30 seconds until just combined.
Next up, put the raspberries through the batter evenly and pour into the paper. Place a couple of fresh raspberries on top.
Pop the tray in the oven and bake for 22 minutes or until they are cooked all the way through. Let them cool on the bench before icing.
Tequila and Lime Buttercream
Start with 290g of softened unsalted butter in a mixing bowl and mix on medium for 5 minutes or until the butter has gone pale and fluffy.
Sift the icing sugar into the batter in two stages. Beat on quite a high speed in between each addition of sugar for 2 to 3 minutes.
As your mixer is turning on low speed, slowly add the tequila, then beat for 3 to 4 minutes.
Lime raspberry syrup
Into a saucepan, add the lime juice, raspberries and caster sugar and bring to a gentle boil. Turn down the heat and simmer for a few minutes until the mixture becomes quite syrupy. It’s very hot, so leave it cool down.
To assemble
Ice the cupcake with the buttercream and add a generous drizzle of the syrup on the top. Finish with a sprinkle of sea salt flakes for a real margarita experience!
Note: I reduced the amount of butter and icing sugar in the icing for a more home made look. You could also substitute any good buttercake recipe for the cupcakes. I would also put a small amount of the syrup on the cake before icing. I found it difficult to get much ‘stick’ with the syrup over the icing. Don’t forget the salt at the end as this is a master touch.