MARGARITA CUPCAKES

Makes 12

INGREDIENTS:

125g unsalted butter or baking spread; 200g caster sugar; 200g selfraising flour; ½ tsp salt; 3 eggs; 1 tsp vanilla extract; 125ml full-fat milk; zest of 3 limes; 180ml tequila Buttercream: 200g unsalted butter; 400g icing sugar; 50ml tequila; zest of 1 lime Decoration: lime slices; lime zest; mini umbrellas

METHOD:

1. Preheat the oven to 180ºC/160ºC fan.

2. Cream the butter and sugar together in a bowl until light and fluffy. Add the flour, salt, eggs and vanilla extract and beat. Add the milk and lime zest and beat again.

3. Divide the mixture equally between the 12 cupcake cases. Transfer to the oven and bake for 20–22 minutes. While still warm, pour 1tbsp of tequila over each cupcake. Leave to cool fully on a wire rack.

4. For the buttercream, in a large bowl, beat the butter for a few minutes to loosen it. Gradually beat in the icing sugar until they are well combined.

5. Pour in the tequila slowly while continuously mixing, add the lime zest and beat the buttercream for a few minutes until light and fluffy.

6. Transfer the buttercream to a piping bag and pipe the buttercream over the cupcakes.

7. Top each cupcake with a slice of lime, a sprinkling of lime zest and a mini umbrella.