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| Photo courtesy of Recipe Girl |
Okay, I know that I am a day early however any holiday dedicated toward liquor and eating tacos/burritos and/or nachos ('cause I love'em all) is a cause for celebration! I'll be spending my Cinco de Mayo at the Curbside Cookoff sponsored by the DC Food Truck Association. Thereafter, I'm going to lay my sombrero down at Queen Makeda whereby I will partake of $5 liquor and free tacos! It'll be bittersweet because my pal Reggie (owner of Queen Makeda) will be closing down shop for renovations and reopening in a new location- Congrats Reggie! In the meantime Cupcake Lovers, here's a cool recipe from Endless Simmer for your own Cinco de Mayo celebration. Enjoy!!
Corona Cupcakes
makes 1 dozen
2 eggs
1/2 c buttermilk
3/4 c Corona beer
zest of 2 limes
1 tbsp honey
2 c flour
1 t baking soda
1 c sugar
5 tbsp butter, melted
1/2 c buttermilk
3/4 c Corona beer
zest of 2 limes
1 tbsp honey
2 c flour
1 t baking soda
1 c sugar
5 tbsp butter, melted
Preheat oven to 350 degrees F.
Whisk together eggs, buttermilk, beer, lime zest, and honey in a large bowl.
In a second bowl, combine flour, baking soda, and sugar. Add this to the beer mixture in thirds, stirring to combine after each addition. Add butter and mix until just combined.
Pour batter into a lined muffin tin. Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean when inserted. Let cool to room temperature.
Bacardi Limon Frosting
1/4 c butter
2 c powdered sugar
2 tbsp milk
1 tbsp Bacardi Limon
2 c powdered sugar
2 tbsp milk
1 tbsp Bacardi Limon
Whisk all ingredients together in a bowl. Refrigerate before frosting cupcakes. Store cupcakes in fridge to keep frosting from melting.
Original recipe can be found here
