INGREDIENTS
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
DIRECTIONS
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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