Extracted from Jane’s Patisserie Celebrate! By Jane Dunn (Ebury Press, £20) Photography by Ellis Parrinder
So, I will say from the beginning that this cupcake recipe is divine and the PERFECT bake for any party
- 125g unsalted butter or baking spread, at room temperature
- 200g caster sugar 200g self-raising flour
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 125ml full-fat milk
- Zest of 3 limes
- 180ml tequila
- 200g unsalted butter, at room temperature
- 400g icing sugar
- 50ml tequila
- Zest of 1 lime
- Lime slices
- Lime zest
- Mini umbrellas
Preheat the oven to 180oC/160oC fan and get 12 cupcake cases ready.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour, salt, eggs and vanilla extract and beat to combine. Finally, add the milk and lime zest and beat again.
Divide the mixture equally between the 12 cupcake cases. Transfer to the oven and bake for 20–22 minutes. While still warm, pour 1 tablespoon of tequila over each cupcake. Leave to cool fully on a wire rack.
1. In a large bowl, beat the butter for a few minutes to loosen it. Gradually beat in the icing sugar until well combined. Pour in the tequila slowly while continuously mixing, add the lime zest and beat the buttercream for a few minutes until light and fluffy.
Transfer the buttercream to a piping bag with the piping nozzle of your choice fitted. Pipe the buttercream over the cupcakes however you like.
Top each cupcake with a slice of lime, a sprinkling of lime zest and a mini umbrella.