Pull up a bar stool. Or an office chair. Maybe even a reclining Adirondack chair by the pool. Because no matter where you indulge in these margarita cupcakes, you’ll be transported to a dreamy beach lined with sandy towels and sun-baked flip-flops.
Just hope no one steps on a pop-top and has to head on back home.
If you like margaritas, you’ll enjoy these light little cakes spiked with tequila and a twist of lime. Top them with a generous helping of the tart, salty frosting and it’s like licking the rim of your icy margarita.
The recipe is new to me. A fellow blogger from the Minneapolis area, Michelle Hals, shared it with me at Minnesota Blogger’s Conference. The recipe comes from her parents who got it from her dad’s cousin when he made the treats for a high school reunion. Michelle just started a new blog at http://www.michellehals.com so stop by and say hi. She also blogs at http://shelbellescraps.blogspot.com.
Thank you for sharing this family recipe with us, Michelle.
I lovingly call Minneapolis the big city because I live on an acreage in southwest Minnesota. I used to live in the Twin Cities and I love it there.
Makes 18 regular-size cupcakes with generous frosting for each.
1 box white cake mix
7-1/2 ounces original margarita mix
2 ounces tequila (or triple sec if you prefer)
1/2 ounce orange juice
2 tablespoons vegetable oil
3 egg whites
Preheat oven to 350°.
In a medium bowl, add all ingredients and beat on medium-high until fluffy. If you prefer, use triple sec in place of the tequila. The important thing is to use a total of 10 ounces of liquid. Line a regular cupcake pan with papers or grease with non-stick spray. Bake 20-25 minutes or until toothpick or cake tester comes out clean. Transfer to cooling rack.
Simple Lime Syrup (optional)
If you’ve read my blog for a while, you know that I am not a huge fan of cupcakes because they aren’t usually as moist as I like. I found these cupcakes to be a little drier than I like, but an easy solution is to add the following simple syrup:
1 cup fresh lime juice
1 cup sugar
Combine the lime juice and sugar in a small saucepan over medium heat. Stir until the sugar completely dissolves. Bring it to a boil and continue to boil for 3-5 minutes until it becomes a golden color. Cool. Poke holes in the cupcakes with a toothpick. Using a pastry brush, generously brush the syrup over the tops of the cupcakes. Let soak in for 10 minutes and then frost the cupcakes.
Salty Lime Frosting
2 sticks unsalted butter, softened
5 cups powdered sugar
3-4 tablespoons lime juice (use 3 and add more if needed for spreading consistency)
1/2 teaspoon salt
couple dashes of green food coloring if desired
In a medium bowl, cream the butter. Add the powdered sugar, one cup at a time, beating well after each addition. Add the lime juice and salt, beating until desired spreading consistency. Add small amount of green food coloring if desired.
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