Margarita Cupcakes With Key Lime Icing Recipes

KEY LIME MARGARITA CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
• In a large mixing bowl, combine the cake mix, key lime margarita, vegetable oil and eggs on low speed for about 30 seconds.
• Increase speed to medium and beat for two minutes or until well blended.
• Using an ice scream scoop (for consistant measurement), drop scoopfuls of batter into each cupcake liner.
• Bake immediately at 350 degrees for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool completely before frosting.
• In a large bowl, combine the forsting mix and butter. Add the Sandra Lee Cocktail Time Key Lime Margarita. Mix on low speed, scraping bowl often.
• Using a toothpick, dip just the tip into the Wilton Icing color and then dip the toothpick into the icing and remove.
• Blend again. I only needed the tiniest amoutn of coloring to get the color I wanted, but you can add more if you would like a more vibrant color.
• Choose tip, fill piping bag with icing. Pipe on icing.
• Garnish with key lime zest and a lime wedge.
• Eat and Enjoy!

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MARGARITA CAKE WITH KEY LIME CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
• In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
• To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.

MARGARITA CUPCAKES! (EASY) (ALCOHOL FREE)

Steps:

• Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
• Place Cupcakes in oven and bake for 22 minutes.
• While the cupcakes are baking, it is time to make the icing!
• Mix the cream cheese and butter till well combined.
• Then mix in the vanilla and slowly add the powdered sugar.
• Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
• Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
• After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
• If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
• I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.

MARGARITA CUPCAKES

Steps:

• Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, lime juice, zest, and tequila, and whisk until combined. Fold in the dry ingredients.
• Divide the batter evenly between the muffin cases, filling only 2/3 full.
• Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth.
• Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the tequila, lime juice, and salt, and beat on high until light and fluffy.
• Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with lime slices and zest.

MARGARITA CUPCAKES WITH KEY LIME ICING

Steps:

• 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 according to box directions (usually 325 degrees - be sure to check box!) 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.
• FOR ICING:.
• 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.

MARGARITA CUPCAKES

Steps:

• Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
• Whisk the cake flour, baking powder, and salt together in a large bowl.
• In a separate bowl, whisk the melted butter, sugar, and lime zest.
• Add in the eggs, vanilla, lime juice, and tequila and whisk until fully combined.
• Stir in about half of the flour mixture. Then stir in the yogurt and the rest of the flour mixture and mix until fully combined. The batter will be thin.
• Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
• Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
• Remove from cupcake pan and let cool on wire rack.
• Let cupcakes cool completely before frosting.
• Optional: pour 1 tablespoon of tequila into a small bowl and using a pastry brush, lightly brush the tops of the cupcakes before frosting.
• While the cupcakes are cooling, make the frosting.
• In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth. Then add in the powdered sugar and beat on slow until combined.
• Slowly add in the lime juice, tequila, and salt until fully combined. Then beat the buttercream for 3-4 minutes on high speed until light and fluffy.
• Frost cooled cupcakes, then garnish with lime slices and lime zest.