Margarita Cups

It’s always important to have a friend who will eat anything you bake.

Not the ones who will assure you, “Oh, I don’t care; I’ll eat anything!” in that pseudo-passive-aggressive way, which really means they actually don’t like raisins or crunchy things or odd flavors like lavender or cardamom, but they don’t want to tell you because then they’ll seem picky and then you’ll never offer to bake for them again.

No. The ones who will legitimately try anything.

Those are the friends to hold on to. The friends who you can use as your tester for weird combinations of zests and extracts and experiments and “I think I might have under baked them, but you try them”s. They’re the ones who encourage the crazy, but will respect and love the sane, should you bestow peanut butter chocolate chip cookies on them and their loved ones.

Even better than just having that friend? When that friend has a birthday.

Can we talk about birthdays for a minute?

They used to be hard. Like, truly difficult to attend.

You spend time picking out a present for a friend, or maybe even someone you don’t really like that much, but you’re obligated to go because you got the invitation and when you’re young and you don’t have a legitimate reason not to go to a birthday, you just go.

So you pick out this gift, which, let’s face, most likely you would actually like to get yourself because you still haven’t learned that just because you like it, doesn’t mean you’ll end up with it. There’s still that hope that your grown up will turn around and say “Let’s get one for you, too!” And then you celebrate this other child’s “special day,” watching them get attention and adoration and love and then the CHERRY on top is observing the present opening.

All those delightful presents that you could absolutely and totally see yourself playing with all day, every day, have no chance of being yours.

And what is supposed to comfort you? A goodie bag.

10 to 1 says that the plastic game where you try to get all the balls in the tiny holes breaks on the way home. But those little pop up rubber caps were pretty cool.

SOMETIMES, if you were lucky, there was candy. But it was usually those dumdums that were never as good as you hoped they’d be. Although, they did temporarily turn your tongue fun colors.

BUT! When you are baking for a friend’s birthday, and that friend just happens to be the kind that will, f’real, eat anything you bake, it’s like you get to go to the party AND have the presents, too.

Suddenly the doors were flung way the heck open and I could concoct anything that I wanted! The freedom! The joy! The rapture! I knew she would eat it and I knew (almost positively) that she would love it! Goodie bags be damned!

And so, I created the Margarita Cup.

The Margarita Cup idea was born after seeing tiny chocolate cookies baked in mini-muffin tins. I had high hopes of making these for Cinco de Mayo, but since I celebrated early (Veintiocho de Abril), I didn’t have time (sure, THAT’S why these didn’t happen then). These would be so much more successful if they were baked in mini-muffin liners, because I didn’t do that, and a good number stuck to the bottom of the pan. You have been warned. Incredibly warned.

Margarita Cups

For the cookie cups:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened and cut into cubes
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest of 1 lime
  • 3 1/2 tablespoons of fresh lime juice

1.  Preheat oven to 350 degrees. Place mini cupcake liners into mini muffin pan (if you’re not using liners, spray each cup with non-stick spray).

2.  Stir together the flour, baking soda, baking powder, and salt. Set aside.

3.  Beat together the butter and sugar until light and fluffy. Add in the egg, vanilla, lime zest, and lime juice.

4.  In smallish batches, add the dry ingredients into the butter and sugar mixture. Mix until well combined.

5.  Put about 1 tablespoon sized bits of dough in each muffin wells. You want them to be about 1/2-2/3 of the way full. Honestly, I wasn’t overly careful with how much I put in and the worst that happened was that some of the cookie cups rose a bit high.

6.  Bake 10-12 minutes or until starting to brown. Remove from oven, let cool in the tin for 5 minutes, then move to a wire rack to let cool completely before frosting.

For the frosting:

  • 1 cup butter, softened and cut into cubes
  • 3 cups powdered sugar
  • 2 tablespoons lime juice
  • 2 tablespoons tequila
  • Small pinch of salt (preferably coarse salt)
  • Lime zest

1.  Using an electric mixer, beat the butter until smooth (could take 3-5 minutes). With the mixer still running, slowly add in the powdered sugar. When the sugar is all mixed in, add the lime juice, tequila, and salt. Keep beating until the frosting is well mixed and fluffy. If it seems too runny (or if you just want thicker icing), add more powdered sugar. If it is TOO thick, add more lime juice.

2.  Frost the cooled cookie cups and garnish with lime zest.

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