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Michelada Cupcakes

Modelo in the cake batter, lime and Tajin in the buttercream. Classic Michelada flavors in cupcake form. I like American buttercream on cupcakes, but you could definitely upgrade the frosting situation and do a Swiss meringue here. Flavor-wise, the key is using a dark beer in the batter. The beer does get baked out a bit, so it's important to remember to poke a few holes in the just-out-of-the-oven cupcakes with a toothpick and brush with more (room temp) beer. 

Makes 18 cupcakes

For the cake:

2 ½ cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup (plus more for brushing cupcakes) dark Mexican lager, such as Negra Modelo or Pacifico, room temperature

1/4 cup whole milk, room temperature

3/4 cup butter, softened

1 ¾ cup sugar

3 eggs, room temperature

1/2 teaspoon lime zest

1 teaspoon vanilla

For the buttercream:

1 cup butter, softened

6 cups confectioner’s sugar

2 teaspoon lime zest

1 teaspoon vanilla extract

1 ½ tablespoons Tajín seasoning

1 tablespoon hot sauce, such as Tapatio

4-6 tablespoons fresh lime juice

 

1. Preheat oven to 375 degrees F. Line muffin pans with cupcake liners. In a medium size bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk 1 cup Modelo with the milk. Set aside.

2. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, scraping the bowl after each addition. Mix in vanilla and lime zest, being careful not to overmix.

3. Combine the flour mixture and beer mixture alternatively into the bowl, on low speed, making sure to begin and end with the flour. Scoop cupcake batter into the prepared muffin pans, making sure to fill each liner about 3/4 full. I used a 1.5-inch cookie scoop for this. 

4. Bake cupcakes for 18 minutes or until a toothpick inserted comes out clean.

5. While cupcakes are still warm, poke a few holes in each with a toothpick, then brush each with room temperature beer. Let cakes cool completely before frosting.

6. In the bowl of an electric mixer, cream the butter. Add sugar, zest and vanilla. Add citrus juice and hot sauce and continue mixing until you’ve reached your desired consistency. Pipe big dollops of the buttercream on top of each cupcake using a 1A extra large round pastry tip. Decorate half of the cupcakes with candied lime peel, and roll the tops of the other half in the Tajin seasoning, just a fun way to make these reminiscent of a Michelada.

 

Butterscotch Chip & Pretzel Cookies:

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg, room temperature 

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butterscotch chips

1 cup mini pretzels, broken into pieces

 

 

  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.

  2. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

  3. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes

  4. Scrape down the sides of the bowl again, and add the flours, cornstarch (a secret ingredient for chewy cookies), baking soda, salt, and mix until just combined, about 1 minute.

  5. Add the butterscotch chips and pretzels, and fold in by hand.

  6. Leaving the dough in the mixing bowl, cover with plastic wrap and refrigerate for at least 2 hours, up to 5 days. (Letting the dough chill for a period of time helps solidify the fat; the longer the fat remains solid, the less the cookies will spread in the oven.)

  7. Preheat oven to 350F, line a baking sheet with parchment. With a 1-inch cookie scoop, place mounds on the baking sheet, spaced at least 2 inches apart. If you have whole pieces of the mini pretzels left over, placing a whole one on top of each cookie round before they go into the oven makes for a pretty presentation.

  8. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly under baked in the center. It is not advised to bake these cookies longer than ten minutes (even if they look like they need more time in the oven—trust that they do not) as they will darken and firm up as they cool. I baked my batch for 9 minutes and let them cool just slightly (if you let them cool completely on the baking sheet, they will continue to bake from residual heat. We do not want this) before transferring to a cooling rack.