The last couple of years I began experimenting in the kitchen and attempting (and sometimes failing) to recreate my mother's delicious recipes. I'm still learning but I'm proud to say sometimes I can whip it good! I came across these Corona Cupcakes around last year's Cinco de Mayo. I baked some and they where a complete success! A batch of 24 never lasts more than two days in my house. The beer gives them a very interesting taste combined with the classic vanilla flavor that's amped a notch with the hints of lime, they really taste as yummy as they sound.
These cupcakes are life savers, literally. I'll give you my version of the recipe with our very own Salva Vida beer and a few changes I've made to make them a bit more.. diet friendly.
To save your life you'll need:
3/4 cups margarine, at room temperature
1-1/2 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1 tsp lemon zest
1 tsp lemon juice
1 cup Salva Vida beer, plus more for brushing on tops
1/4 cup skimmed milk
Extra lemon zest to sprinkle on tops
For the meringue frosting:
6 egg whites, room temperature
12 tbsp sugar
1/2 cream of tartar
- Preheat oven to 375 degrees and line 24 muffin tins with cupcakes liners.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, beat together the margarine and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla, zest and lemon juice.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the margarine/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
- While the cupcakes are cooling whip with an electric mixer the eggs whites and the cream of tartar until peaks are able to form, about 2-3 minutes.
- Gradually add the sugar until a shaving cream texture is achieved, about 2-3 minutes.
- Load frosting in a pipping bag fit with a large circle tip and pipe cupcake tops once cooled.
- Sprinkle the extra lemon zest on tops.
Give them a try and tell me what you think! If you have any comments or questions, don't be shy!