Published by Countryman Press on June 1, 2015
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I’m not much of a cook, but I LOVE baking tasty treats, and I was beyond excited to receive a copy of Sweet, Savory, and Sometimes Boozy Cupcakes by Alison Riede, winner of Food Network’s Cupcake Wars. This cookbook has recipes to fit any event or craving, running the range of cupcakes that are tart citrusy, and light; fruity and berry; salty and nutty; chocolate; spice, cinnamon, maple, and coffee; and savory. Here’s a peak at some of the surprising recipes that caught my eye:
- Earl Grey cupcake with early grey lemon zest buttercream
- Blueberry sour cream cupcake with lemon sour cream frosting
- Pumpkin bread pudding cupcake with caramel sauce and salted caramel frosting
- Chocolate pinot noir cupcake with strawberry compote filling and dark chocolate frosting
- Maple cupcake with maple buttercream and crispy bacon topping
- Rosemary parmesan cupcake with lemon zest frosting (see Kerry’s post)
A few weeks ago, I made the margarita lime cupcakes with tequila lime buttercream for a girls’ night, and they were perfect. (They were also a pretty good excuse to drink a lot of margaritas). The directions were clearly written, the cupcakes and frosting were easy to make, and the end product was delicious: moist, fluffy, and limey, with just the right hint of tequila and salt.
Margarita Cupcake + Tequila Lime Buttercream
- 1 cup granulated sugar
- 3/4 cup butter, softened
- 2 eggs
- 1/2 cup lime juice
- 1/4 cup sour cream
- 3/4 cup all-purpose flour
- 1/2 cup self-rising flour (I made my own with flour, salt, and baking powder)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
1. Preheat the oven to 350 F. Line two standard cupcake tins with 15 paper liners.
2. Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
3. Slowly add in eggs, one at a time, and mix on medium speed until combined.
4. Reduce speed to low and add lime juice and sour cream.
5. In a separate bowl, combine both flours, baking soda, baking powder, and salt. Slowly add dry ingredients and wet ingredients, and mix on medium speed until smooth, about 1 minute.
6. Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
Tequila Lime Buttercream
- 1/2 cup butter, softened
- 2 tablespoons tequila
- 1/4 teaspoon salt
- 2 cups powdered sugar
- Zest of 1 lime, for garnish (I skipped this)
- Sprinkle of sea salt, for garnish
1. With a hand or stand mixer, beat softened butter and tequila together on medium speed for 3 minutes.
2. Add salt and mix on medium speed until thoroughly combined.
3. Slowly add powdered sugar and beat on low for 1 minute.
4. Gradually increase the speed to high and beat for 3 minutes, until fluffy
To Assemble Cupcakes
Gently pipe each cupcake with Tequila Lime Buttercream. Garnish with a sprinkle of lime zest and sea salt on each cupcake.
I’ll definitely be making these cupcakes again, and I’m looking forward to trying out more recipes from this book! (I have also made the jalapeno cornbread cupcakes with honey butter frosting, which I didn’t quite love; I didn’t like the texture of jalapeno chunks in a cupcake, and there was too much very sweet frosting for my taste — but that’s just personal preference.)
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