Tuesday, March 13, 2012

Tuesday Taste Buds - Margarita Cupcakes


A while ago, I found this recipe and seeing how I just came back from Mexico (and not to mention that I also drank my fair share of margaritas there) I felt that these cupcakes were perfect to make!

It's simple and doesn't take that long to make. Just prep, throw in the oven, drink your share of a margaritas in your favorite margarita glass, take a shot of tequila, and take out cupcakes to cool.

For the icing: not complicated either! Whip them together, take another shot, pucker up lips for sour lime juice, and lick frosting off the spatula!

But here's the recipe adapted from Homemade By Holman

1 box white cake mix

7 1/2 ounces margarita mix
2 ounces tequila
1/2 ounce orange juice
3 large egg whites
2 tbsp vegetable oil
Zest of 1 lime

Preheat oven to 350 degrees and line 24 muffin tins with paper liners or spray with baking spray. Mix together margarita mix, tequila and orange juice in a large measuring cup. Add cake mix to mixing bowl and add egg whites, oil, lime zest and tequila mix. Beat on low speed for about 30 seconds until dry ingredients are incorporated and then beat on medium high speed for 2 minutes. Spoon batter evenly into muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then cool completely on wire racks.

8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2-3 tbsp lime juice
4 cups powdered sugar
1 tsp lime zest
3-4 drops green food coloring

Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add 2 tbsp lime juice and lime zest and beat until combined. Add powdered sugar 1 cup at a time, beating on low speed until incorporated. Add more lime juice if necessary. Add food coloring a couple drops at a time and beat on medium high speed until desired color is reached and icing is smooth. Pipe onto cooled cupcakes as desired.

Lime wedges, straws, and sprinkles all make festive garnishes. Refrigerate cupcakes in an airtight container if not serving immediately and bring to room temperature a couple hours prior to serving.

2/5 Done on #88 DZP!

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