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for the cupcakes:.
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sift flour, baking powder and salt.
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cream butter and sugar about 3 minutes until fluffy.
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add eggs 1 at a time, mixing between each one.
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add vanilla, lime juice, tequila and zest, mix to combine.
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add flour and buttermilk alternately, beginning and ending with the flour.
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fill cupcake cups and bake at 325 for 22-25 minutes.
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cool 10 minutes in pans then completely on racks.
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for the buttercream:.
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combine egg whites, sugar and salt in stand mixer bowl (metal) over a pot of simmering water- water shouldn't touch the bowl.
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whisk until sugar dissolves- use your fingers to test, it won't be too hot to touch and you shouldn't feel any sugar grains.
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if you take the temp it should be about 160.
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place the bowl back in the mixer with the whisk attachment and beat medhigh/high until stiff and glossy and cool (about 8-10 minutes, dont worry this is one time you can't over beat).
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when the bowl and whites are cooled add butter- room temp but cool, not too soft- 2 tbs at a time until it's all added.
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it might look liquidy but just keep beating.
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it might then look curdled, keep on beating., if it's really not thickening put it in the fridge for 15-30 minutes, take it out and whip it again, still on med-high.
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it should be smooth and satiny.
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add the tequila and lime with the mixer going
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when cupcakes are completely cool pipe frosting generously
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* to amp up the margarita flavor brush cooled cupcakes with tequila before frosting and rub lime zest into the green (or white) sugar until fragrant.
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sprinkle over frosted cupcakes- ad a little salt if you like it too!
