Marla Meridith logo by smash

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

I don’t like my frosting too sweet, but feel free to add more powdered sugar if you desire.

24 mini cupcakes

–cupcakes
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp Kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs(at room temperature)
1 1/2 limes (zested and juiced)
2 tbsp silver or blanco tequila
1/2 tsp pure vanilla extract
1/2 cup half and half
–Tequila Lime Cream Cheese Frosting
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
1/2 tsp pure vanilla extract
1 1/2 tsp fresh lime juice
3/4 tsp lime zest
1 1/2 tsp silver or blanco tequila
pinch of salt
1 1/4 cups confectioner’s sugar
1/2 lime cut into small wedges for decorating

–cupcakes
Preheat the oven to 325˚ F with the rack in the middle. Line a mini cupcake pan with 24 liners.
In a medium bowl, whisk together the flour, baking powder and salt.
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together on medium speed for about 5 minutes until pale in color. Beat in the eggs one at a time.
Mix in the lime juice, zest, tequila, vanilla and buttermilk.
Place the batter in the muffin pan, filling each cup 3/4 full.
Bake 12-14 mins or until a wooden skewer comes out virtually crumb free. Let the cupcakes cool completely before removing them from the pan.
While the cupcakes are cooling make the frosting.
Clean the mixer bowl. With the paddle attachment, beat the butter and cream cheese together until well combined. Mix in the vanilla, lime juice, lime zest, tequila and salt. Mix in the sugar until you reach a creamy texture. *see notes
Transfer the frosting to a piping bag. Remove the cupcakes from the pan. Pipe the frosting onto each cupcake and top with a lime wedge and small straw.

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

These Smoky Watermelon Jalapeño Margaritas are all about cooling down on steamy summer days. They are fruity, refreshing, spicy and smoky (from the Mezcal) You can adjust the spiciness to taste, use as much jalapeño as you wish.

1 margarita

3 cups fresh watermelon (use 2 ounces watermelon juice per margarita)
1 Jalapeño pepper, sliced thin
2 ounces Mezcal tequila
juice from 1/2 fresh lime
3/4 ounce agave sweetener or simple syrup
–you will also need
coarse salt to rim glass
lime slices for serving
ice

Purée the watermelon in a blender. Strain the juice into a clean bowl.
Pour some salt onto a flat plate. Rim the edge of a high ball cocktail glass with lime juice. Roll the glass rim in the salt.
Muddle a few slices of the Jalapeño on the bottom of a cocktail shaker with 2 ounces of the watermelon juice.
Fill the cocktail shaker 1/2 way with ice.
Pour in the Mezcal, lime juice and agave syrup. Add a splash of water. Place the lid on the cocktail shaker and shake until well combined.
Strain into the prepared glass.
You can make up to 12 cocktails with the watermelon juice.

~ Marla Meridith

Recipe: Frozen Peach Basil Margaritas

We love these fresh peach margaritas in the heat of the summer.

1 1/2 cup of peach syrup yields 6 cocktails

–Peach basil puree
4 ripe yellow peaches, cut into 1 inch pieces
1/3 cup packed fresh basil leaves
1/4 cup granulated sugar
1 cup water
1 tbsp freshly squeezed lime juice
–for each cocktail
1 1/2 ounces silver tequila
1/2 ounce triple sec
1 tbsp fresh lime juice
salt for rim of glass

Make the peach syrup: Heat the peaches, basil, water, sugar and lime juice in a sauce pan over medium high heat. Bring to a boil, mix scarping down the sides of the pan to make sure the sugar is well incorporated and dissolves. Continue to simmer for about 5 minutes or until peaches are softened.
Remove the basil and pour the peach mixture into your blender and puree until smooth.
Rim the edge of a glass with salt. Fill 1/2 way with crushed ice.
Pour 1/4 cup of the peach syrup, tequila, triple sec and lime juice into a chilled cocktail shaker 1/2 filled with ice. Shake well and pour into the ice filled glass. Top with more ice, fresh lime and a sprig of fresh basil.

~ Marla Meridith

Recipe: Blood Orange Margaritas

This is definitely a drink that you will want to serve over and over again this spring and summer

1 cocktail

1 ounce gold tequila
1 ounce Aperol
1 ounce lime juice
1 ounce freshly squeezed blood orange juice
1/2 ounce Cointreau / Triple Sec
coarse salt to rim glass
slice of blood orange for garnish

Rim a chilled old fashioned glass with coarse salt. Fill the glass half way with ice.
Fill a cocktail shaker half way with ice. Pour in the tequila, Aperol, lime juice, orange juice and triple sec. Shake until chilled and well combined.
Strain into the prepared glass. Top with orange slice and serve immediately.

This is definitely a drink that you will want to serve over and over again this spring and summer

~ Marla Meridith

Recipe: Margarita Popcorn

Ingredients

Directions

~ Marla Meridith

Sparkling Champagne Pomegranate Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry Coconut Margarita

Ingredients

Directions

~ Marla Meridith

Recipe: The Polar Queen Cocktail

Ingredients

Directions

~ Marla Meridith