Thursday, September 16, 2010

Margarita Cupcakes

Now for a recipe I make often. These cupcakes are a staple to parties and are often requested by my friends.

It's easy to make aside from the lime zesting. I typically use 3 limes in total for the juice and zest. The only issue I had was that the lime buttercream was melting in the heat of my house.

Cooling cupcakes!

Green butter cream. I usually add the alcohol to taste but make sure to adjust the measurement of powdered sugar for the liquid.

Frosted cupcakes waiting for my garnish. I sprinkle with the white chunk sugar to look like salt and add a candy lime slice. The finished product was melting in the Las Vegas heat!


1 cup lime margarita mix
3 ounces tequila
2 ounces Grand Marnier (I use Cointreau)
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs. lime zest (I used 2 Tbs.)


2 sticks unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 Tbs. fresh lime juice
1/8 tsp. salt
1 tsp. grated lime zest
green food coloring, if desired
1/2 jigger of Grand Marnier (I substitute with Cointreau and also add a bit of tequila too)

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. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint.

No comments:

Post a Comment