Margarita
Cupcakes
Cake:
9 oz
margarita mix (suggested:
Margarita
Texas Mix)
3 oz
blanco tequila
3/4 orange liqueur
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest
Lime
Buttercream Icing:
2 sticks (1 cup)
unsalted butter (room temperature)
5 to 6
cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
lime slices for garnish
Preheat oven to 350°F. Line two
dozen cupcake tins with paper
liners.
Prepare cupcakes: Whisk together
margarita mix, tequila and Grand
Marnier in a small bowl. Measure out
1¼ cups for the recipe; pour the
rest on some ice and drink it while
making the cupcakes.
In a large bowl, blend cake mix, egg
whites, vegetable oil, lime zest and
1¼ cups of the margarita mix from
step 1. Blend on low for about 30
seconds and then increase speed to
medium and blend for two additional
minutes. Batter will be slightly
lumpy.
Spoon the batter into cupcake liners
(about ¾ full). Bake for 20-25 min,
or until toothpick inserted in
center comes out clean. Let cupcakes
cool for about 10 minutes in the
pans, then remove them to a rack to
cool completely.
.
Prepare icing: Once cupcakes are
completely cooled, prepare the
icing. Place butter in a large bowl
and beat with electric mixer until
butter is fluffy. Add 5 cups of
powdered sugar, salt, lime juice,
and lime zest. Mix until thick and
creamy. Add more powdered sugar
until the frosting is of a good
spreading (or piping) consistency.
Ice cupcakes in whatever manner you
prefer, spreading or piping the
frosting. Use small lime slices as
garnish.
Yield: Approximately 24
Note: This recipe was adapted from
several other
recipes.
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