How to Bake Patron Cupcakes

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Start to Finish: 45 minutes

Servings: 30 cupcakes

Difficulty Level: Beginner

Patron cupcakes got their name because of the hefty dose of tequila used to flavor the cupcakes and the buttercream frosting. Most often made with lime to make them margarita cupcakes, Patron cupcakes can also have added fruit, to give them a touch of sweetness. Use Patron brand tequila or another brand of tequila, either white or gold. This recipe is inspired from one by Betty Crocker and Sweet Peas Kitchen. It uses peaches to give the cupcakes a fruitier, sweeter flavor.

Ingredients

Peach Patron Cupcakes

  • 3 1/2 cups all-purpose white flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon lime zest
  • 1 1/4 cups butter, unsalted and at room temperature
  • 2 cups white sugar
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 4 large whole eggs
  • 1/3 cup buttermilk
  • 1/3 cup peach nectar
  • 1/2 cup tequila
  • 2 1/2 tablespoons lime juice

Peach Margarita Frosting

  • 1 1/4 cups unsalted butter, room temperature
  • 1 1/2 teaspoons lime zest
  • 1 tablespoon tequila
  • 1 tablespoon peach Schnapps
  • 1/8 teaspoon salt
  • 6 cups powdered sugar

Directions

Heat an oven to 350 degrees Fahrenheit. Line enough muffin tins for 30 cupcakes, using muffin or cupcake liners.

In a medium-size mixing bowl, combine the flour, salt, baking soda and lime zest and set aside. In a large mixing bowl, beat the butter and sugar with an electric mixer until just combined.

Add the lime juice and vanilla, and beat on medium speed until just mixed. Add the tequila, peach nectar, buttermilk and eggs, beating until just mixed in.

Gradually add the flour mix to the egg and butter blend, beating on medium speed. Add the flour 1/4 to 1/2 cup at a time. Once just mixed, stop beating immediately.

Scoop the batter into the lined muffin tins. Fill 2/3 of the way up. Place the cupcake trays on a center rack in the heated oven.

Bake for 20 minutes, then test for doneness. Insert a toothpick into a cupcake in the center of the tray. If it comes out clean, with no batter sticking to it, the cupcake is done. If there is some batter clinging to the toothpick, bake for another 10 minutes, then test again for doneness.

While the cupcakes are baking, beat the butter, tequila, Schnapps, zest and salt for the icing in a large mixing bowl. Add the powdered sugar gradually, 1/4 to 1/2 cup at a time. Once the ingredients are fully mixed, stop beating and store in the fridge.

Warning

  • While the spirits in the cupcakes will dissipate during baking, the tequila and schnapps added to the icing make this dessert suitable only for adults. For child-friendly Patron cupcakes, omit the spirits from the icing.

Remove the cupcakes from the oven, and let cool in the trays.

Take the cupcakes out of the tins, and when cool enough to handle, and place on a wire rack. Let them cool to room temperature. Transfer the icing to a pastry bag with a star tip, and place the cupcakes on a wire rack.

Pipe the icing onto the cupcakes, forming swirls that cover the top of each cupcake. Serve immediately or store, covered, for up to 2 to 3 days in the refrigerator.

Tips

For lighter, fluffier cupcakes, replace the all-purpose flour with cake flour in a 1-1 ratio.

Do not over-beat the butter and sugar. Too much beating will lead to cupcakes that are flat and unable to rise.

Once the flour is mixed in, stop beating immediately. Over-mixing flour can lead to hard, chewy cupcakes.

Do not open the oven to test for doneness before 15 minutes have passed. Otherwise, you risk letting too much cold air into the oven, which can cause your cupcakes to collapse instead of rise.

Variations

Substitute the peach nectar and peach Schnapps with other mashed fruit and liqueur. Other combinations that would work with tequila are: mashed strawberries and lychee liqueur; orange juice and triple sec; and pear nectar and pear liqueur.

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