Margarita Cupcakes at Home! (New York Magazine)

By Maggie O’Leary/NY MagI’m an avid cupcake lover, and when my kids were little, they’d make them for me as a snack.

The cupcakes they made for me were delicious and they were so cute!

But one day, they were at a party and my husband and I both got into the mood for a cupcake party.

We both had a craving, so we went out to the store, picked out a couple dozen cupcakes, and made a big batch.

We decided to give these cupcakes a go.

It’s been a couple years since I made them, so I’m not sure how many people really know that I make cupcakes for them.

But I was inspired to share the recipe and share it with you, so you can make these cupcake-worthy cupcakes.

You don’t have to be a baker to make these delicious cupcakes!

To make these gorgeous cupcakes you will need:• cupcake mix• flour• sugar• butter• cocoa powder• salt• baking powder• instant coffee• milk (or milk and sugar, if you prefer)• instant chocolate chips• instant powdered sugar• vanilla extract (optional)• and more cupcake ingredients.

If you prefer, you can substitute 1 cupcake recipe for 2 cups of cupcake batter.

(You can also substitute plain flour for all of the ingredients in the recipe, but I prefer to make cupcake dough first.) 

Here’s what you will require:• 2 1/2 cups of flour• 1 cup of sugar• 1 tablespoon of baking powder • 1 teaspoon of salt• 1 teaspoon each of baking soda and table salt• 2 teaspoons of vanilla extract• 1 1/4 teaspoons of instant coffee (or more if you like)• 1/8 teaspoon of instant cocoa powder*• 2 cups milk• 1 large egg• and the optional instant chocolate chip (optional).

You can use any powdered sugar you prefer.

I prefer instant chocolate to regular sugar, because it’s cheaper and has more flavor.

You can also use other sweeteners such as brown sugar, agave nectar, or maple syrup.

I like using a lot of maple syrup, but you can use plain syrup.

You will also need:3 cups of milk (I use skimmed milk and regular, but this recipe will work just fine with regular milk as well).• instant egg• instant sugar• instant vanilla extractIf you are making these for a special occasion, I highly recommend using vanilla extract, because you can add more sugar if you want. 

Now that you have the recipe down, it’s time to start on the cupcake!1.

Preheat the oven to 350 degrees.2.

Pour your flour, sugar, baking powder, and salt into a bowl.

Mix together well and set aside.3.

Beat your egg until creamy.

Add the milk, and beat again.

Add your vanilla and mix until smooth.

Add more milk if needed.4.

Spread your batter into 2 baking pans.

Place one on a cookie sheet, the other on a tray lined with parchment paper.

You want the baking pans to be as evenly spaced as possible.5.

Bake for 8 minutes or until the top of the cupcakes springs back when tapped.6.

Remove the baking sheets and set them aside.7.

In a separate bowl, mix together your powdered sugar, instant coffee, instant cocoa, and vanilla.

Set aside.8.

In the same bowl, combine your egg, sugar and butter.

Add to the egg and beat to combine.9.

Beat in the vanilla extract.

Add this mixture to the baking batter.10.

Pour this batter into your prepared baking pans and bake for 12 to 15 minutes or for about 15 minutes longer, until the cupbings are golden brown.

You may need to flip your cupcakes halfway through cooking.11.

Serve these cupbless cupcakes with vanilla ice cream!