Margarita Cupcakes with Keylime Icing
May 23, 2008
I’ll be in Santa Barbara this weekend with my Fiance and his family. Truth be told, I have no idea how to bake, but I plan to make these Margarita Cupcakes for the dessert. There will be lots of help in the kitchen so these are doable. These are perfect for a holiday weekend. Grown up cuppies! What a great cupcake!
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Margarita Cupcakes with Keylime Icing
Margarita Cupcakes
Ingredients
- 1 package (18.25 oz. white cake mix (no pudding in the mix)
- 1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
- 3 egg whites
- 2 tablespoons vegetable oil
- 1 tablespoon grated lime zest
Yield: Makes 24 cupcakes. Directions
- Preheat oven to 350 F. Line standard muffin pan with baking cups.
- In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
- Stir in lime zest; mix completely.
- Fill prepared pans 2/3 full.
- Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
- Cool in pan on cooling rack 5-8 minutes.
- Remove cupcakes from pan; cool completely.
- Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist,
Key Lime Cream Cheese Icing
Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 package (8 oz.) cream cheese, softened
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest or lemon zest
- 4-5 cups confectioners’ sugar
Yield: Makes about 3 cups icing.
Directions
- In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
- Add 4 cups confectioners’ sugar, one cup at a time; continue beating until light and fluffy.
- If icing is too thin add additional confectioners’ sugar 1 tablespoon at a time.
Credit: Wilton.com
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