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Margarita Cupcakes

Source of Recipe

Adapted from an Anne Byrn (The Cake Mix Doctor) recipe


Recipe Introduction

Jessica's friend Kevin ordered cupcakes for a party for his website. I made these as mini cupcakes and they were adorable and tasted great. For minis, you would bake for a little less time; the batter made more than 70 minis. Until I find a really good scratch recipe for yellow cake, this is probably what I'll use.

List of Ingredients

1 t. lime zest
2 T. lime juice
3 eggs
1 pkg. (18.25 oz.) yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 1/4 c. water
1/3 c. vegetable oil
2 t. coconut extract
Fluffy White canned frosting
Key Lime extract
Green food coloring
Green sprinkles
Coarse sugar



Recipe

Preheat the oven to 350 degrees. Line cupcake pans with 24 paper liners.

In the mixing bowl of an electric mixer combine the lime zest, juice, eggs, cake mix, pudding mix, water, oil and coconut extract. Blend on low for 30 seconds and then on medium for 2 more minutes, scraping down the sides as needed. Fill the baking cups 2/3 full and bake for 18 - 22 minutes, or until they pass the toothpick test. Cool in the pans for 5 minutes, then place the cupcakes on a rack to cool completely.

Tint the frosting very, very lightly with the food coloring and flavor with 1-2 t. of Key Lime extract (to taste) and pipe onto the cupcakes. Sprinkle with some of the coarse sugar and then top with a light coat of the green sprinkles.

Makes 24 cupcakes