I saw this recipe on Facebook and decided to make it for QC’s Mah Jongg group. I made a number of changes from the published recipe and they are incorporated below.

Next time I’ll punch the flavors up as mango is not a strong flavor and can be overpowered by the strawberry. The tequila didn’t add much either, so maybe a little lime in the cupcake batter would add some punch. (No coconut, so it cannot be “Put the lime in the coconut.”

The were pretty and were well received by the group. I always make a gluten free selection so added some crème patisserie/chocolate ganache topped with chopped pistachio nuts, and had some eclair shells in the freezer that I needed to use up and had the crème patisserie and chocolate ganache anyway and finally, plums from our tree as the season is now over.

Strawberry Mango Margarita Cupcakes

Makes 48 mini-cupcakes

INGREDIENTS :
Cupcakes:
• 3 1/2 cups all-purpose flour
• 1 1/4 cups caster sugar
• 3 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 cups full cream milk
• 1/2 cup vegetable oil
• 2 tbsp Greek yogurt or sour cream
• 1 tsp vanilla extract
• Pink and red food gel (for strawberry color)
• 2-3 tsp strawberry freeze-dried powder
• Yellow food gel (for mango color)
• 2-3 tsp mango freeze-dried powder
• 8-10 tsp tequila (optional)
Frosting:
• 1 batch American or Swiss Meringue Buttercream
• Food gels: Pink and red for strawberry; yellow for mango
• Flavorings: Strawberry and mango freeze-dried powder
Decorations:
• 1 cup granulated sugar
• 10 limes, cut into 40 wedges
• 10 strawberries, halved

METHOD:

1. Preheat oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional.
2. Line two mini cupcake tins with liners and spray with bakers spray.
3. In a large bowl, mix flour, sugar, baking powder, and salt.
4. Add butter and mix until crumbly.
5. In another bowl, combine eggs, milk, oil, yogurt, tequila, and vanilla; mix well.
6. Fold dry ingredients into egg mixture until well combined.
7. Divide the batter into two portions.
8. Separately, by hand, mix each freeze-dried powder with 3-4 teaspoons of tequila
9. Add pink and red food gels and strawberry flavoring to one portion. Mix by hand.
10. Add yellow food gel and mango flavoring to the other portion. Mix by hand.
11. Pipe alternating layers of strawberry and mango batter into the liners.
12. Bake for 10–15 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
13. Prepare the buttercream frosting, dividing it into two portions.
14. Add pink and red food gels and strawberry flavoring to one portion.
15. Add yellow food gel and mango flavoring to the other portion.
16. Dip the rims of the cooled cupcakes in water, then roll in granulated sugar to mimic a margarita glass.
17. Pipe frosting in swirls on each cupcake, alternating between strawberry and mango flavors.
18. Decorate each cupcake with a lime wedge and a strawberry half.