Boozy Margarita Cake Balls Recipes

BOOZY MARGARITA POPSICLE RECIPE

Steps:

• If using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps minimize them from floating up when inserted into molds.)
• In bowl, stir together water, sugar, lime juice, tequila, and orange liqueur. Make sure sugar is completely dissolved.
• Pour and divide the margarita mixture between 10 ice pop molds. (optional) Add a thin slice of lime into each pop mold.
• Insert popsicle sticks and freeze for 4 hours or until completely solid.(optional) Before serving, dip or sprinkle some salt on the tips of the un-molded pops.

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.

MARGARITA BALLS

Steps:

• Mix the crushed vanilla wafers with the ground almonds.
• In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
• Stir melted white chocolate and tequila mixture into crumb mixture.
• Shape into 1" balls and roll in granulated sugar.
• Store in refrigerator.

BOOZY MARGARITA CAKE BALLS RECIPE

Steps:

• 1. Preheat oven to 350°. Grease a 10 x 13 baking pan and set aside. 2. Line a large cookie sheet with wax or parchment paper and set aside. 3. In a large mixing bowl, add the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec and the juice and zest of 1 lime. Mix well until all ingredients are incorporated. 4. Spread the cake batter into a greased 10 x 13 pan and bake for 20-22 minutes or until an inserted toothpick comes out clean. 5. Allow cake to completely cool. 6. Once cooled, use 2 forks to break up the cake into small crumbs. Place cake crumbs in a large mixing bowl. 7. Add the tub of buttercream frosting, 1 Tablespoon tequila, 1 teaspoon triple sec, juice of one lime and powdered sugar to the cake crumbs. Mix well. Cover and chill for 30 minutes for easier handling. (Save the lime for lime zest in Step 12). 8. Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet. Freeze for 45 minutes. (Freezing is important and eliminates any cake ball crumbs falling into the melted chocolate). 9. Melt the white candy melts in a double boiler over medium heat, stirring occasionally (or use a Wilton candy warmer). 10. Dip the chilled cake balls into the melted white chocolate. Insert a toothpick into each cake ball and spoon the chocolate all over to cover each ball. Allow any excess chocolate to run off each cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon. 11. Immediately sprinkle with coarse sugar before the chocolate hardens. 12. Sprinkle lime zest on top of each sugared margarita cake ball. OPTIONAL: If you want more of a green color to your cake balls, melt 1/4 cup of Wilton bright green candy melts. Drizzle on top of each margarita cake ball. 13. Allow 20 minutes for the white chocolate to completely harden.