Margarita Cupcakes

INGREDIENTS

CUPCAKES

• 1 & 3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 2 eggs, room temperature

• 1/4 cup Monin Habanero Lime Syrup

• 1/4 teaspoon pure vanilla extract

• 4 tablespoons tequila* (divided)

• 1/4 cup buttermilk

FROSTING

• 1 cup unsalted butter, room temperature

• 2 cups powdered sugar

• 1 tablespoon Monin Habanero Lime Syrup

• 2 tablespoons tequila*

GARNISH

• Lime zest

• Pinch of coarse salt

*Tequila optional, no need for substitution.

INSTRUCTIONS

 MARGARITA CUPCAKES

1. Preheat oven to 375°F.

2. Line a standard muffin tin with paper liners.

3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

4. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

5. Reduce the mixer speed to medium and add eggs, one at time, and mix thoroughly after each addition.

6. Add the Monin Habanero Lime Syrup, vanilla extract, and tequila and mix until combined, using a rubber spatula to scrape down the sides.

7. Note that the mixture may look curdled at this point but will come back together.

8. Reduce the mixer speed to low.

9. Add the dry ingredients in three batches, alternating with the buttermilk in two batches.

10. Mix only until just incorporated, using the rubber spatula to give it one last mix by hand.

11. Divide the batter between the muffin cups.

12. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

13. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.

14. Brush the tops of the cupcakes with 1 to 2 tablespoons of tequila.

15. Set the cupcakes aside to cool completely before frosting them.

16. Frost cupcakes and garnish, if desired, with lime zest, and a sprinkling of course salt.

FROSTING

1. Whip butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.

2. Reduce the speed to medium-low, and gradually add powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.

3. Add Monin Habanero Lime Syrup, tequila and salt; mix on medium-high speed until fluffy.

4. If the frosting appears a bit too soft, add additional sugar, one spoonful at a time until desired consistency is reached.

Ube Cake

INGREDIENTS

• 3 sticks unsalted butter, softened

• 1 1/2 cups sugar

• 5 eggs

• 1 cup Monin® Ube Syrup

• 1 1/4 cups coconut cream, unsweetened

• 3 3/4 cups cake flour

• 1 Tbsp. baking powder

• 1 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and prep three 9-inch cake rounds by liberally spraying with cooking oil.

2. In a mixing bowl, whisk all dry ingredients together until well combined.

3. In the bowl of a stand mixer equipped with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy (about 3 minutes), scraping the sides every 30 seconds.

4. Reduce the speed to medium-low and add in the eggs one at a time, until fully incorporated.

5. Add in the syrup and coconut cream and mix until fully incorporated.

6. Add in the mixed dry ingredients and mix until just combined.

7. Evenly distribute the batter between the three prepped cake rounds and bake for 30-40 minutes, or until a toothpick can come out clean when inserted into the center of each cake.

8. Remove the cakes from the oven and allow to completely cool to room temperature, then plastic wrap each cake individually and store in the refrigerator for future decorating.

Ube Lemon Bars

INGREDIENTS

Shortbread Crust:

• 1 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 2 tsp. vanilla extract

• 1/2 tsp. salt

• 2 cups and 2 Tbsp. all-purpose flour

Lemon Filling:

• 1 cup Monin® Ube Syrup

• 1 cup granulated sugar

• 6 large eggs

• 1 cup lemon juice

Drizzle:

• 1 cup powdered sugar

• 1/3 cup Monin® Ube Syrup

INSTRUCTIONS

1. Preheat oven to 325° F. Spray the bottom and sides of a 9x13 glass baking pan with cooking spray.

2. To make the crust, mix melted butter, sugar, vanilla, and salt together in a mixing bowl. Add the flour and stir to completely combine until a thick dough is formed. Press firmly into the greased pan until covered and even.

3. Bake for 20-22 minutes until the edges are lightly brown. Remove from the oven, poke holes in the cake, and allow to cool completely.

4. For the filling, sift sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice till fully incorporated.

5. Pour the filling over the crust and bake for 22-26 minutes or until the center is set and has a slight jiggle in the center.

6. When finished baking, allow the bars to cool to room temperature and then place in the fridge for 1-2 hours until chilled.

7. In a mixing bowl, combine the powdered sugar with the syrup until well combined

8. Cut into squares and drizzle the Ube drizzle on top as desired and serve.