Margarita Skull Cakes
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
Spooky mini skull cakes bursting with the fresh flavor of tequila and lime for a fresh twist on the Halloween season★
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: American
Serves（何人分）: 6 skulls (12 regular cupcakes)
Ingredients （材料）
  • For margarita cake:
  • 1½ cup (188 g) of all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 eggs, at room temperature
  • Zest and juice of 1½ limes
  • 2 tbsp tequila
  • ¼ tsp vanilla extract
  • ½ cup (120 ml) butter milk (see notes about how to make your own substitute if you don't have any butter milk)
  • For brushing cakes:
  • 2 tbsp tequila
  • For tequila lime icing:
  • 1 cup (226 g) unsalted butter, at room temperature
  • 2¾ (344 g) cups powdered sugar
  • 1 tbsp lime juice
  • 2 tbsp tequila
  • pinch of salt
  • For decorating:
  • chocolate decorating pens
Instructions（作り方）
  1. Make skull cakes: preheat oven to 325 F (165 C). Grease skull pan and set aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, use an electric mixer on medium-high speed to cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time and beat thoroughly on medium speed.
  5. Add lime zest, lime juice, and tequila and mix until combined.
  6. Add the flour mixture in three batches alternately with the buttermilk, beginning and ending with the flour mixture. Mix on low until combined.
  7. Pour the batter into the prepared skull pan until each skull is about ¾ full and then bake for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow cakes to cool 5-10 minutes, remove from the pan, and transfer to a cooling rack.
  9. Brush the cakes with 2 tbsp of tequila and allow to cool completely.
  10. Make tequila lime frosting: cream the butter with an electric mixer on medium-high speed until fluffy.
  11. Gradually add the powdered sugar, beating on medium speed until combined.
  12. Add the tequila, lime juice, and salt and beat on medium-high speed until combined and fluffy.
  13. Transfer the icing to a microwave safe bowl and heat in the microwave for 20 seconds or until it reaches a pourable consistency.
  14. Pour the melted icing over the cakes and allow to harden for about 10 minutes.
  15. If desired, heat the remaining icing back to a pourable consistency in the microwave and then pour a second layer of icing over the cakes.
  16. Allow to harden at least an hour and then draw on facial details with a chocolate pen. When the chocolate is set up, you're ready to dig in!
Notes（コツ・ポイント・注意点）
★A lot of Western recipes call for buttermilk, but it's pretty uncommon here in Japan. Luckily, you can easily make your own substitute! For this recipe, just add ½ tbsp of vinegar to a measuring cup, fill the cup up to the ½ cup mark with milk, stir well, and let it sit until it thickens (about 10 minutes).
★If you don't have the skull cake pan, you can use a normal cupcake pan and make 12 margarita cupcakes instead.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/margarita-skull-cakes/