Strawberry Margarita Cupcakes

On Pinterest, I saw a super cute flower pot cupcake.  I thought it would make a great Mother's Day treat for my mom. I also wanted to try a new cupcake recipe, strawberry margarita cupcakes.  They tasted great, but didn't work for the flower pot.

I didn't make her frosting.  I tried to make my usual cream cheese frosting and added the puree to it, but it was too runny and wouldn't hold its shape.  Also, they are filled cupcakes, so that made the them less sturdy.

I guess next time I'll just make the cupcakes and no flower pot.

Strawberry Margarita Cupcakes
From: The Baker Chic

Cake:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk (can use 1 tbsp. lemon juice + 1 cup regular milk and let sit for 5 min.)

Strawberry Tequila Puree:
1- 8 oz container of strawberries
Juice and zest of 1 lime
1/2 cup of tequila
2 tablespoons of sugar

Frosting:
1 cup organic non-hydrogenated shortening
2 sticks un-salted butter slightly chilled
4 cups powdered sugar
1/3 cup strawberry tequila puree
 (This is her frosting recipe, not the one I used)

Directions:
To make the cupcakes:  preheat the oven to 325˚ F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely

Meanwhile make the filling:
In a bowl of a food processor, add the strawberries, lime juice, tequila and sugar. Puree the mixture until there are no chunks of strawberry. Set aside.

Filling the cupcakes:
Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry puree into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling.

Frosting: In a large mixing bowl, cream together the shortening and butter on high until well mixed and fluffy.  Add the powdered sugar one cup at a time alternating with tablespoon at a time of the strawberry puree.  Mix until the frosting in thick and cream, the like consistency of ice cream.