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Margarita Cupcakes




Source of Recipe


Recipe girl blog... link below.


Recipe Link: http://www.recipegirl.com/2007/05/01/margarita-cupcakes/#ixzz0pRcly0Q5

List of Ingredients




CAKE:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest

LIME BUTTERCREAM ICING:
2 sticks unsalted butter (1 cup), 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
small lime slices for garnish, if desired

1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

2. 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.

3. 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.

4. 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.

5. Prepare icing: Once cucpakes 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 juce, 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. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.

Yield: About 24

Cooking Tips
*Don’t worry too much about exact measuring for the margarita mix/tequila/Grand Marnier. Just eyeball it and measure out the 1 1/4 cups that you’ll need for the recipe.
**If you just spread frosting on the cupcakes (rather than piping), you’ll probably have a bit of frosting leftover.
***If you prepare these a day before, it’s best to place them into a covered container and refrigerate them. Remove them to room temperature a couple of hours before serving. Of course, they’re best if eaten the day they’re made.

Read more: http://www.recipegirl.com/2007/05/01/margarita-cupcakes/#ixzz0pRcly0Q5


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