Tuesday, February 9, 2010
1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest
Preheat oven to 350º and prepare muffin pans.
Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.
In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.
Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.
Bake at for 20 – 25 minutes at 350 degrees or until toothpick inserted into the center of a cupcake comes out clean
Lime Buttercream Icing:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’) sugar
cane sugar & fresh limes (for garnish
In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
Spread icing generously on cooled cupcakes. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wedges.
“I have my own parties. They involve being barefoot with a piece of fried chicken and margarita in each hand.”
littlewhiteliar Tori Amos quotes (Pop Rock Singer, b.1963)