Mixing popular summer cocktails and cupcakes was the ingenious brainchild for one of the delicious desserts from Flavor Cupcakery in Bel Air.
Located near Harford Mall, the cupcakery is known for its unique flavors made with the finest ingredients.
“We always wanted to have great recipes and commit to using high-quality ingredients,” says Shelley Stannard, owner of Flavor Cupcakery. “And we like to research interesting combinations.”
The Margarita cupcake is only one such combination. The tasty blend of lime zest cake, a touch of tequila and a sprinkle of salt on the top give the dessert an adult twist.
“When people see something different, they love it,” Stannard says.
In the summer, the shop offers other cocktail-inspired cupcakes, such as Cosmopolitan, which contains cranberry vodka glaze, and Piña Colada, which is made with coconut pineapple rum cake and whipped cream coconut rum frosting, according to Jason Hisley, lead pastry chef/cake designer.
“People love the cocktail cupcakes, and they’re fun for parties,” he says.
The cupcakery, which opened in December 2010, has received nationwide recognition after winning Food Network’s “Cupcake Wars” last year and being named runners up on “Sweet Genius” earlier this year.
Cupcakes are $2.50 each, $14 per half dozen and $28 per dozen, while gluten-free and vegan cupcakes are $33 per dozen. During the last hour of business every day, Flavor Cupcakery hosts a happy hour, where cupcakes are available for $2 each.
Margarita Cupcake with Simple Margarita Frosting
Serves about 18
6 oz. butter, room temperature
2 cups granulated sugar
4 whole eggs
2 ½ cups AP flour
1 tablespoons baking powder
½ teaspoon salt
8 oz. whole milk
1 tablespoons lime extract
Zest of 2 limes
Sift together the flour, baking powder and salt. Set aside
Cream together the butter and granulated sugar until light and fluffy.
Add in one egg at a time, being sure to scrape down the sides of the bowl after each addition.
Add approximately half the flour mixture to the bowl and mix until combined.
Pour in approximately half the milk and mix until combined. Scrape the sides of the bowl.
Add the remaining flour and mix until combined.
Slowly pour in the remaining milk as well as lime extract and lime zest.
Scrape down the sides of the bowl and mix one more time until everything is completely incorporated.
Scoop batter into cupcake liners approximately 2/3 full.
Bake at 340 degrees until firm to the touch on top (approximately 12-15 minutes)
Lime Tequila Glaze
4 oz. butter
4 oz. granulated sugar
2 oz. limejuice
2 oz. tequila
Melt the butter in a saucepan and add in the sugar. Cook over medium high heat until the mixture begins to boil. Boil for one minute.
Add in the limejuice and tequila. Continue boiling for 2 more minutes.
Remove from heat.
Simple Margarita Frosting
8 oz. bButter, room temperature
1 ½ pounds powdered sugar (maybe less or more)
4 tablespoons limejuice
1 tablespoons lime extract
2 tablespoons tequila
Milk, as needed
Cream the butter 1 pound of the powdered sugar together. Beat until light and fluffy.
Add in the limejuice, lime extract and tequila.
Add the remaining powdered sugar and slowly incorporate.
If needed, add more powdered sugar or add a little milk to reach the consistency that you desire. For piping frostings you would want a stiffer frosting (more powdered sugar). For spreading frosting on top of cupcakes you could go with a softer frosting.
Assembling the cupcake:
Using a food grade basting brush, brush the lime glaze on top of each cupcake. If desired you can even cut a small hole out of the center of each cupcake to fill more with this glaze.
Fill a piping bag fitted with a star tip with the margarita frosting and pipe on as desired. Or, spread a layer of buttercream on top of the cupcake as desired.
Garnish as desired.
118 N. Tollgate Road
Bel Air, MD 21014