Cops throw the best parties. And rather enjoy my bakery.
And if you’re lucky to have cop friends, you not only get to make your neighbors suspicious on various occasions when a squad car pulls into your driveway, you get to enjoy things like great stories about handcuffs while noshing on molten nacho cheese straight out of a bag.
Every year our friends (one of whom is a cop) throw a party to celebrate the acquisition of their Nacho Machine.
“This marvel of slightly aged engineering flawlessly maintains up to 18.8 lbs of synthetic nacho cheese at the delicious temperature of 137-142 degrees.”
And it’s beautiful.
Related: I am completely obsessed with Skinny Girl margaritas. Tis the season! I mean seriously. It’s summer vacation, no school, mama is here alone with three kids ALL day long. At the end of an emotionally (and physically) exhausting day, sometimes I just want a drink sans the effort. Enter Skinny Girl.
While putzing around my kitchen before the party, I decided to whip up a batch of margarita cupcakes. While I used Skinny Girl margarita, this recipe isn’t for the faint of heart. Or maintaining thin thighs. There is nothing skinny about these cupcakes. As with all good food (and drinks), it’s about moderation people. Do what I do, SHARE!
While I made this cake recipe from scratch, it was only out of necessity. I didn’t have a white cake mix on hand. In my humble opinion, boxed cake mixes work JUST fine. If you want to be fancy, do it this way. If you are a believer in Betty Crocker, like me, just substitute the liquid in the cake recipe with Skinny Girl margarita or any other pre-mixed margarita mix.
You will need:
½ Cup unsalted sweet cream butter, room temperature
1 Cup sugar
2 Eggs, room temperature
Zest and juice of 1 lime
4 Tablespoons Skinny Girl
½ Cup buttermilk (I used 1/2 Tablespoon vinegar poured into 1/2 Cup skim milk, let stand for 5 minutes)
1½ Cups flour
1½ teaspoons baking powder
¼ teaspoon salt
Preheat your oven to 350 degrees.
Mix your vinegar and milk to make “buttermilk” if needed. With a mixer, blend sugar and butter together for 5 minutes, until light and fluffy. Add your eggs, one at a time, blending well after each addition. Add the lime juice, zest and Skinny Girl. The batter will turn clumpy. That is OK! Scrape down the sides and blend again.
In a separate bowl, whisk together flour, baking powder and salt. Add slowly to the wet mixture, blending well.
Scoop batter, in even amounts, into liner filled cupcake pans.
Bake for 20-25 minutes (until golden brown and toothpick inserted comes out clean) and remove from oven. After 5 minutes, baste the top of each cupcake with Skinny Girl and move to cooling rack to cool completely.
Lime Tequila Butter Cream Frosting
1 Cup unsalted sweet cream butter, room temperature
3 Cups powdered sugar
1 Tablespoon lime juice
3 Tablespoons Skinny Girl
Zest of 1 lime
Pinch of coarse salt
With a whisk attachment, or hand mixer, whip butter until light and fluffy. Slowly add powdered sugar, lime juice, Skinny Girl, lime zest and salt. Add more sugar if needed until you reach the desired consistency.
Using a large plastic bag, with the corner snipped off, swirl frosting onto cooled cupcakes. Garnish with a lime wedge if you feel fancy! Or if you’re like me and want to mark the cupcakes with a fruit your kids won’t eat intentionally.
Store out of reach of children, if they last that long.
Seriously. These are ridiculously good. The idea of them is nearly as good as the frosting.