• Place your Muffin Tray on the top of your medium perforated baking sheet.
• Preheat oven to 350F/180C.

LIME MUFFINS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking powder and sea salt. Set aside.
  6.70 oz all-purpose flour, 2 tsp baking powder, 1/4 tsp sea salt
  
• In another mixing bowl, beat the softened butter together with the granulated sugar and eggs, until combined. Then, add the flour mixture, the buttermilk, lime zest, lime juice, Tequila and vanilla bean paste. Fold until just combined.
  4 oz butter, 7.05 oz granulated sugar, 2 eggs, 2 lime zest, 1.76 oz lime juice, 1 tbsp Tequila, 4.23 oz Buttermilk, 1 tsp vanilla bean paste
  
• Scoop your batter into your Muffin Tray by filling the wells 2/3 full.
  

BAKE!

• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 15 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Lime Muffins are out of the oven, let them cool down completely in the mold while preparing the Tequila lime Frosting.

TEQUILA LIME FROSTING PREPARATION

• In a mixing bowl, beat the softened butter together with the powdered sugar, lime zest, lime juice, Tequila, and heavy cream until smooth and fluffy on medium speed for about 2 minutes. Transfer to a pipping bag and keep refrigerated until your assemble your cupcakes.
  8 oz butter, 12.17 oz powdered sugar, 1 lime zest, 0.88 oz lime juice, 2 Tbsp Tequila, 2 Tbsp heavy cream
  

ASSEMBLY

• When ready, pipe the Tequila lime Frosting on top of your Lime Muffins. Add a quarter slice of lime, coarse sea salt if desired and a paper straw or umbrella. Then place your Margarita cupcakes on a serving tray to enjoy. Bon Appétit!
  1 Lime, 1 tsp coarse sea salt
  
• N.B. These cupcakes are best stored in the refrigerator up to 3 days.