Margarita Cupcakes

Happy Cinco de Mayo!!
Let's celebrate with some yummy Margarita Cupcakes :)


I was asked to make dessert for a Mexican themed luncheon for all of the wonderful staff and teachers at my daughter's school. The only thing I could really think of (that I could actually do, easily for 75 people - won't touch Flan) was Margarita Cupcakes. I've seen recipes over the years but have yet to attempt them. So, of course I had to try them ahead of time to be sure they were worth making, and my dad and hubby gave them a thumbs up! Plus, cupcakes are easy to freeze, so I made a third of them fairly early. This frosting kept really well in the fridge ahead of time, and it actually never hardened too much, it was even spreadable after taking right out of the fridge. 
I made up my own recipe after viewing multiple others. Since this was for teachers, on a school day, I figured they maybe shouldn't have alcohol...although, I know many would prefer with the Tequila ;) It would be easy to add it in though! 


CAKE:
1 White Cake Mix
1 cup Margarita premade mix (non-alcoholic)
1/3 cup vegetable oil
4 egg whites
2 tsp lime zest

Preheat oven to 340. Mix all ingredients really well. Place your Mini Muffin Tray (or whatever mold or tray you prefer) on the Perforated Baking Sheet. Using the medium scooper, scoop about 2/3 full into each muffin well. Bake at 340 for about 16 minutes. Let cool about 10 minutes before unmolding. Because I had to make so many batches, I cooled for about 3 minutes, then stuck them in the freezer for about 5-10 minutes. I unmolded, placed cupcakes in a single layer in a gallon Ziploc bag and put back in the freezer. Then I went on to batch #2, then 3... (each cake mix made 40 mini cupcakes and each mini muffin tray makes 20 at a time)...that's why I love that it freezes so well!!

OPTIONAL STEP: I saw a few recipes that made a glaze using 1 1/2 tbsp water, 1 1/2 tbsp Tequila and 1 cup powdered sugar; brush it on the cupcakes after cooling about 5-10 minutes. Then completely cool and add frosting. If you really want an authentic Margarita flavor, then I'd try adding this.

FROSTING:
1/2 cup butter or margarine (or if you prefer ALL butter buttercream, use 1 cup butter and eliminate the shortening)
1/2 cup Crisco or shortening
2 tbsp lime juice OR 1 tbsp lime juice + 1 tbsp Tequila...or more ;)
1 tsp lime zest
1 lb+ powdered sugar (I ended up using maybe 1/2 cup extra to reach the right consistency)

Mix butter and shortening really well (a couple minutes), then slowly add about 1/2 the powdered sugar, add the liquid, then slowly add the rest of the powdered sugar, mixing well until reaching your desired consistency. Whip for an extra 1-2 minutes once frosting is fully incorporated for that fluffy buttercream texture. 
Frost and add some grated lime zest and coarse sea salt on top, even lime wedges if you have enough...enjoy!

Comments

Post a Comment

Popular posts from this blog

Chili Relleno Quiche...or any other kind of crustless quiche

Image
This is the most popular recipe, by far, from the food I make at my parties! And, to my surprise, I have never posted it on here...so, figure I should now. EASY EASY RECIPE!!! This is the recipe for about a 2qt mold, like the flower mold, or if you're going to pour into a tray (muffin, square savarin, etc.). However, I use the Sunflower mold the most, so in parentheses I will put how much I use for the sunflower mold ...if that makes any sense ;) Ingredients: 8 eggs, beaten (10) ¾ cup sour cream (1 cup) 3 cups Monterey Jack & Cheddar shredded cheese mix (4 cups) - you can use whatever cheese you like best, even the Mexican blend would be good. I like the Jack/Cheddar combo best though 2 - 4 oz cans or 1 - 7 oz can of diced green chilies, undrained (a 4 oz AND a 7 oz can) Tabasco Sauce, optional (I never use this at parties, but if you like spice, go for it!) Whisk the eggs first, really well.  Then, add your sour cream and whisk very well. It turns out best when t...
Read more

Chocolate Kahlua Cake

Image
Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good! Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix 4 eggs 1 cup sour cream 1 cup Kahlua 1/4 cup vegetable oil 1 cup semi-sweet chocolate chips Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!
Read more

Instant Pot One Pot Pasta

Image
This is a form of baked ziti with meat sauce, but all made in one pot. No more cooking in 2 pots on the stove and then in the oven in a third dish. The family loved this!  Ingredients: Olive oil 1 small onion, chopped 2 cloves of garlic, chopped (or these amazing frozen garlic chunks) italian seasoning (I just eyeball this, but I'm guessing I used 1 tsp of salt, pepper, 1 tbsp dried parsley, 2 tsp dried basil, or these fabulous frozen basil chunks) 1 lb ground beef (I prefer lean just so you don't have to drain it but up to you; could also use turkey, sausage, or no meat) 1 jar pasta sauce (I like the Trader Joe's tomato & basil marinara) 1 jar of water 1 15 oz can tomato sauce (or more of the jar, but this is how I made it tonight so those are the ingredients I'm listing) 1 lb your favorite tube pasta; we used penne pasta (tube just holds more stuff inside and tends to be better for this type of recipe) 1 cup mozzarella cheese, optional Se...
Read more