Since Seduction Meals is all about food & romance I have to say this tale of its origin is my favorite:
The year 1938, the place, Ensenada, Mexico. Danny Herrera, a renowned Mexican bartender who worked at the Riviera del Pacifico Hotel and Casino was completely in love with Marjorie King, an American actress who hated taking tequila pure. Tequila was also the only liquor that her body could tolerate. Thus, with the intention of wooing her, Herrera used his ingenuity to bring together flavors to meet Marjorie’s tastes, until he finally found one of the world’s most famous drinks. (Sigh!)
OK, so back to National Margarita Day… So iconic is this salt-rimmed drink, it now deserves its own day of celebration. And with that, BAR meets BAKER as mixologist Tomas Delos Reyes and Allison Robicelli (creator of booze-laced cupcakes and owner of Robicelli’s baked goods), each created their own twist on the Strawberry Margarita. By Tomas we have the Fresa Breeze Margarita, and by Allison we have Fresa Breeze Cupcakes.
So I present to you the CAKETAIL! Paired together the Caketail is a romantic story of the marriage between the margarita and the cupcake. One being a beloved libation that has enhanced our lives and happy hours for many years. The second, a tempting dessert of sugary heaven that has appeared in bake shops all over the world. And as in the case of Magnolia Bakery–inspires people to stand in very long lines to partake in this treat.
Fresa Breeze Margarita: by Tomas Delos Reyes
- 2oz Partida Blanco Tequila
- 1/2oz agave nectar
- 3/4 fresh lime juice
- 2 strawberries
- 2 tsp diced cucumber
- Mint sprig (optional)
Muddle strawberries and agave nectar in a shaker. Add ingredients and shake over ice. Strain over ice and top with diced cucumber. Garnish with mint sprig (optional).
Pair with:
Fresa Breeze Cupcakes:
Makes 12 cupcakes
Cup Cake
- 3/4 stick butter, melted & cooled
- 3 eggs
- 1/4 heavy cream
- 1/4 cup Partida Blanco tequila
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 tsp salt
- Zests of 2 limes
Cream Cheese Frosting
- 1 tsp Partida Blanco Tequila
- 1/2 stick butter, softened
- 1 package cream cheese, softened
- 3 cups powdered sugar
Strawberry Salsa Compote
- 1 large container strawberries, stems removed and chopped
- 1/4 cup seedless cucumber, peeled, seeded and diced
- 1/3 cup sugar
- 2 Tbsp Partida Tequila
- One Lime, juiced
- 1/2 teaspoon Sea Salt
Strawberry Salsa:
1. Combine all ingredients in a bowl and cover with plastic wrap. Refrigerate for at least 30 minutes.
For Cake:
1. Preheat oven to 350.
2. Beat eggs until well mixed, then add butter, cream, tequila & salt. Mix until combined.
3. Sift together flour, sugar and baking powder. Add to wet mixture and stir until smooth.
4. Divide amongst 12 cupcake tins and bake for 16-18 minutes, or until the tops just spring back when touched.
Cream Cheese Frosting:
1. Beat together tequila, softened butter and cream cheese on high speed until light and fluffy.
2. Add powdered sugar 1/2 a cup at a time, beating well after each addition.
3. Once all sugar is added, beat for an additional 3 minutes to incorporate air.
To assemble:
1. Strain salsa, reserving liquid. Using a pastry brush, brush the top of each cupcake with the liquid.
2. Frost cupcakes with the cream cheese & tequila icing. Using a teaspoon, scoop out an indentation in the middle of each cupcake.
3. Place a heaping spoonful of the strawberry salsa in each indentation.
4. Garnish with a sliver or lime.
