Happy Cinco de Mayo! Despite the fact that Cinco de Mayo has no real cultural relevance and has become one of those random holidays that is only celebrated by college students & food bloggers, I was still eager to create a themed recipe. And it just so happens that this themed recipe is yet another Miss Petite Sweets confection that features booze. I know, I know…that is two in a row now. I swear I’m not developing a problem. In fact, I’ve never even had a margarita. The one time I tasted tequila, I had a reaction similar to the babies scowling at their first taste of citrus in the “Babies Eating Lemons” Youtube video. But that doesn’t mean I’m afraid to bake with it. I found a version of this recipe over at the Brown Eyed Baker, and decided to put my own spin on it. I added more lime and upped the tropical flavor by scattering some coconut flakes & coconut extract into the mix. The result is a sweet, buttery cupcake with those signature South of the Border flavors of lime & tequila. I also used my own lime cream cheese frosting to top these little beauties off. So today I think we should all kick back with some cervezas and a few of these cupcakes & have a fiesta. Enjoy!

For the Cupcakes: Makes 12 cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter,softened
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 2 limes
• 2 tablespoons tequila
• 1/2 teaspoon coconut extract
• ½ cup milk + 1 tablespoon lemon juice
• 1/4 cup shredded coconut

Preparation:

1. For cupcakes: In a medium bowl, sift flour, baking powder & salt together, set aside
2. In a large bowl, beat butter & sugar together until light and fluffy
3. Beat in eggs, one at a time
4. Next, beat lime juice, zest, coconut extract & tequila into butter mixture
5. Measure out milk in a liquid measuring cup and stir in lemon juice, (mixture will curdle slightly)
6. Alternate adding dry ingredients & milk into butter mixture, beating at low speed
7. Once mixture is well incorporated, scoop batter into cupcake liners
8. Bake at 325 for 25 minutes, or until a toothpick comes out clean when inserted into center of a cupcake
9. For Frosting: Beat butter & cream cheese together until light & fluffy
10. Slowly beat in powdered sugar
11. Stir in lime zest and juice
12. Pipe unto cooled cupcakes