Margarita Cinco de Mayo Cupcakes
Lime Buttercream Icing:
2 sticks unsalted butter
5 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
Lime zest for garnish
Preheat oven to 350 F. Line two dozen
cupcake pans with paper liners
Prepare Cupcakes: Mix together
Margarita mix, tequila and triple sec in a
small bowl. Measure out 1 ¼ cups for the
recipe and pour the rest on ice and drink it
while making cupcakes. In a large bowl,
blend cake mix egg whites, vegetable oil,
lime zest and 1 ¼ cups of the prepared
margarita from step one. Blend on low for
30 seconds and then increase speed to medium
and blend for two additional minutes.
Batter will be slightly lumpy. Spoon batter
into cupcakes about ¾ way full. Bake for
20-25 minutes or until toothpick inserted
into center comes out clean. Let cupcakes
cool for 10 minutes in pans, then remove to
cool on a rack completely.
Prepare Icing: Once cupcakes are
completely cooled, prepare icing. Place
butter into a large bowl and beat with mixer
until butter is fluffy. Add five cups of
powdered sugar, salt, lime juice and lime
zest. Mix ingredients until thick and
creamy. Transfer icing into large Ziploc
bag and trim one end to pipe onto cupcakes.
Garnish with zest, slices or extra zest.
Yield: Approximately 24 cupcakes.