Showing posts with label cinco de mayo. Show all posts
Showing posts with label cinco de mayo. Show all posts
Sweet and Spicy Mango Jalapeno Margaritas

Sweet and Spicy Mango Jalapeno Margaritas


These mango jalapeno margaritas are a little sweet, a little spicy, with just a squeeze of fresh lime! They're a perfect Cinco de Mayo drink, and a great summer cocktail recipe.

If you love margaritas, you should also check out my Peach Margarita Cupcakes! Super easy, super delicious and super festive!


I love the taste of jalapenos, but my biggest complaint with a lot of jalapeno cocktails is that they're way too spicy. As in, not at all enjoyable. So I set out to create a jalapeno margarita recipe with all the delicious jalapeno flavor, and just a hint of spice. Combined with the sweet, fruity mango, this is a margarita you'll enjoy all summer long!



Makes 1 Margarita

Mango Jalapeno Margarita Ingredients:

1 oz tequila
1/2 oz fresh orange juice
1/2 oz jalapeno simple syrup (recipe below)
1/2 cup mango juice
Juice of half a lime
Ice
Margarita salt

Directions:

To rim the glasses in salt and lime zest, dip the glass in a shallow bowl of fresh lime juice, then dip the glass in a bowl of salt and zest.

Combine the tequila, orange juice, jalapeno simple syrup, mango, lime juice and ice in a cocktail shaker. Shake until combined, and then pour into combined cocktail glass! 

Jalapeno Simple Syrup Ingredients:

1 cup granulated sugar
1/2 cup water
2 fresh jalapeno peppers, stemmed and sliced lengthwise

Jalapeno Simple Syrup Directions: 

Combine all ingredients in a medium saucepan over medium-high heat, and stir constantly until all the sugar is dissolved. Bring to a boil, continuing to stir. Once you reach a boil, reduce the heat to low and simmer for 3-5 minutes.

Remove from heat, and steep for 10 minutes for mild jalapeno simple syrup and 20-30 for spicy jalapeno syrup. Be sure to taste the syrup along the way, so that when it reaches your desired spice level you can strain the pepper out. Strain through a fine mesh strainer, and remove all the pepper. Allow to cool completely.


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Kirsten Bell
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Peach Margarita Cupcakes

Peach Margarita Cupcakes


Cinco de Mayo is this weekend! Who's ready for all the nachos, tacos, and margaritas?? Well, how about a twist on the classic cocktail - a peach margarita cupcake. Dessert and tequila all in one? Sign me up! You'll love this fun, festive and easy Cinco de Mayo dessert!



This peach margarita cupcake recipe calls for peach extract, which can sometimes be tricky to find. I order mine online here! If you want to make these this weekend, you can always omit the extract, and just use some extra vanilla extract instead for a classic margarita taste. Then serve with fresh peach slices on top. Perfect solution!









Makes 12 standard cupcakes

Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon peach extract
1/2 teaspoon vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
2 tablespoons tequila
Juice of 1 lime
Zest of 2 limes


Tequila Lime Buttercream Ingredients: 

1 cups butter, softened
3 cups powdered sugar
Juice and zest of one lime
1 tablespoon tequila
1/2 teaspoon vanilla extract
 
Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt, buttermilk and tequila and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Mix in the lime zest and juice.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Just before frosting, brush each cupcake with tequila!  

Tequila Lime Buttercream Directions:

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice, tequila and vanilla extract, mixing on high speed for about 3-4 minutes. Add additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lime, add additional zest!

Sprinkle sea salt on the top of each frosted cupcake, and garnish with sprinkles and a lime wedge. I used these sprinkles from Sweets and Treats!

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Kirsten Bell
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Key Lime Cake

Key Lime Cake


My brother loooooves key lime pie. So much so, that I literally can't make a lime dessert without thinking about him! Last year around his birthday I made Key Lime Pie Bars which were a big hit! This year, since I've been getting more and more into cakes, I decided to make a key lime pie inspired cake.

And let me tell you - this is it. Bursting with fresh lime flavor, this cake will definitely satisfy any lime lovers out there! Lime cake, filled with fresh lime curd, topped with lime buttercream. Um, yeah. This is a perfect cake for the first day of spring, and how about for a cinco de mayo party?? If you can wait that long!

Used In This Recipe: 

Three 6" Cake Pans (I use and love these!)
 

Now I can't jump to the recipe without first touching on the frosting for a second here. Because the frosting on this cake is so, freaking, good. I'm not usually the kind of person who could take a spoon to frosting, but you guys, I really could with this stuff. The fresh lime juice and fresh lime zest lightens the flavor, and it's really not very sweet.





Cake Ingredients: 

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
1 cup sour cream
Juice and zest of 4 limes

Lime Curd Ingredients: 

1/2 cup sugar
Juice and zest of 3 limes
4 egg yolks
6 tablespoons butter

Lime Buttercream Ingredients: 

2 cups butter, softened
5-6 cups powdered sugar
Juice and zest of two limes
1 teaspoon vanilla extract


Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper. Set aside. In a medium bowl, whisk together the dry ingredients, flour through salt.

In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until incorporated, and scraping down the sides of the mixing bowl as needed. Add the vanilla extract. Add the dry ingredients and mix on low until just incorporated, being careful not to overmix. Add the sour cream, lime juice and zest, mixing until all ingredients come together.

Pour batter into the three prepared cake pans, and bake in the preheated oven for 22-30 minutes, or until a toothpick comes out with moist crumbs.

Allow the cakes to cool in their pans for about 5-10 minutes, and then turn them out on a wire cooling rack to cool the rest of the way. I like to turn my cakes upside down to help them flattten. When the cakes are room temp, I freeze them for 30 minutes to make frosting them easier.

Lime Curd Directions: Combine all ingredients in a medium saucepan over medium-low heat. Be sure to whisk constantly so the mixture doesn't burn. Cook about 10 minutes, or until the mixture is thick enough to coat the back of a wooden spoon. Remember that the curd will continue to thicken as it cools! Remove the curd from the heat, and melt in the butter. Store in the fridge for up to 5 days.

Lime Buttercream Directions: In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add 5 cups powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice and vanilla extract, mixing on high speed for about 3-4 minutes. Add the additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lime, add additional zest!

Assembly tips:

  • Cut the top of each cake so that they're flat. This will make frosting easier! I like to do this with frozen cakes and a sharp bread knife. 
  • Cover the first layer of cake with the lime buttercream. Pipe a border of frosting around the circumference of the cake. Spoon lime curd into the well you've created. Top with the second layer of cake, and repeat steps. Then top with the third layer of cake, and frost the cake with remaining frosting! 
  • If you want to decorate with graham cracker crumbs, this is what I do. I carefully transfer the cake to a rimmed baking sheet. Then I empty a generous amount of graham cracker crumbs into the sheet, and press them against the cake. Carefully brush/lightly blow away extra crumbs!


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Kirsten Bell
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