Some days you feel like a margarita.
Some days you feel like a cupcake.
Well, I guess you can call me Babe Ruth because today I’ve got all the bases covered.
I never really thought much about curds until I moved to the southwest and was literally surrounded by citrus. When there’s such an abundance of any type of produce, it’s only natural to start thinking about new and interesting ways to eat it.
Curds remind me of a fresher, lighter version of pudding: sweet, creamy and lightened up with the sweet/tart flavor of fresh juice.
Who wouldn’t want to put that on top of a cupcake?
So then it becomes a question of construction: we know what’s going on top of the cupcake, but what’s going inside it?
I’m a big fan of cupcakes baked with buttermilk. There are flavor benefits, but more importantly there are textural benefits; no one wants to bite into a crunchy cupcake.
Buttermilk banishes crunchy cupcakes.
Tequila, on the other hand, brings us closer to margarita authenticity. Just a little bit, and make it silver, if you please. (Of course, if these cupcakes are for little ones instead of weekend warriors, simply replace the tequila with buttermilk.)