Lemon Tequila Cupcakes Recipes

MARGARITA CUPCAKES

Margarita Cupcakes image

Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.

Provided by Krystallynn

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
½ cup butter, melted
3 eggs
½ cup lime margarita mix (such as Jose Cuervo®)
1 egg yolk
¾ cup lemon-lime soda
1 ½ (1.5 fluid ounce) jiggers tequila (such as Jose Cuervo®)

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g

TEQUILA LEMON CHICKEN BREAST

Tequila Lemon Chicken Breast image

Provided by Food Network

Categories main-dish

Time 8h20m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1/2 liter tequila
10 lemons
Olive oil
Salt and pepper
10 boneless chicken breasts
Dried tarragon
Dried rosemary
1 or 2 large plastic containers (recommended: Tupperware)

Steps:

Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each.

LEMON CUPCAKES

Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

Ingredients

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

TEQUILA LIME CURD

Tequila Lime Curd image

The lime curd may be made up to 1 day in advance.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 20m

Yield Makes 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1 1/2 tablespoons cornstarch
4 large egg yolks
2 teaspoons grated lime zest, plus 6 tablespoons fresh juice (from 8 limes)
3 tablespoons unsalted butter, room temperature
1/2 teaspoons coarse salt
1 tablespoon tequila (optional)
1 1/2 teaspoons Cointreau (optional)

Steps:

Whisk together sugar and cornstarch in a medium saucepan; add egg yolks, lime zest and juice, butter and salt and whisk to combine. Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes. Strain curd through a fine mesh sieve into a bowl. Stir in tequila and Cointreau, if using. Press plastic wrap directly onto surface to keep a skin from forming. Refrigerate 1 hour.

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Prepare the lime curd by placing the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons of the hot lime mixture into the beaten eggs and stir to blend.
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