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 Ice Cream

INGREDIENTS

• 1 cup whole milk

• 2 cups heavy cream

• 3/4 cup Monin® Ube Syrup

• Salt to taste

INSTRUCTIONS

1. In a mixing bowl, combine all ingredients except the chocolate chips until fully incorporated.

2. Pour mixture into the bowl of an ice cream machine and freeze according to the manufacturer’s instructions.

3. Once frozen, place ice cream into a container, cover it tightly, and place in the freezer until thoroughly frozen – about 2 hours.

4. Serve immediately or store in a tightly covered container in the freezer.

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.