Monday, July 11, 2011

Fluffy Peanut Butter Frosting


  • 1/2 cup unsalted butter, softened
  • 1 cup creamy Jif peanut butter
  • 2 tablespoons milk, or as needed
  • 2 cups confectioners' sugar


  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Monday, July 4, 2011

Friday, July 1, 2011

Margarita Cupcakes


3 Tbsp. tequila
1 Tbsp. Cointreau or other orange liqueur
1/4 cup lime juice
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 eggs
1 Tbsp. grated lime zest


1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. grated lime zest
1/2 tsp. kosher salt
1 lb (about 4 cups) powdered sugar
2 Tbsp. tequila
1 Tbsp. Cointreau
1 Tbsp. lime juice
1/4 cup half-and-half or milk

For the cake: Preheat the oven to 350°.  Line a 12-cup cupcake pan with paper liners. Makes 12 cupcakes

Combine the tequila, Cointreau, lime juice, and 1/4 cup water and set aside.  In another bowl, combine the flour, baking powder, and salt with a whisk and set aside.  In a large bowl, cream together the butter and sugar with a mixer until light and fluffy, 3-4 minutes.  Add the eggs, one at a time, beating to combine in between.  Beat in the lime zest.  Alternate adding the flour mixture and the lime juice mixture in three additions each, with the mixer (or your arm) on.  Scoop the batter into the prepared muffin tins and bake for 20 minutes, or until set and a toothpick inserted into the center of one comes out clean.  Remove and cool on a rack.

For the frosting:  Combine the butter and lime zest in a bowl and beat with a mixer until fluffy and combined, 1-2 minutes.  Combine the tequila, Cointreau, and lime juice in a small bowl or measuring cup and slowly add to the butter, alternating with the powdered sugar, with the mixer running.  Add in the half-and-half or milk and continue beating for 3-5 minutes or until creamy and your desired stiffness.  Spread or pipe onto completely cooled cupcakes.