So I just spent a week in Puerto Vallarta, Mexico, a.k.a. “Paradise.” It was wonderful and sandy and warm and I thought seriously about not returning. But…here I am, 15 (ish) pounds heavier and a little more bronze. I may or may not have had a few margaritas while I was there (“When in Mexico,” right?), and I knew that when I got back I had to blog about these bad boys: Nice, right? Yeah, well, they taste as good as they look. For reals. If you like margaritas, you will love these. The recipe came from this awesome blog.
makes 24 cupcakes
1 box white cake mix
8 oz liquid margarita mix
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 tbsp vegetable oil
1 tbsp grated lime zest
8 tbsp butter, softened
8 oz cream cheese, softened
2 tbsp lime juice (from about 2 fresh limes)
1 tbsp liquid margarita mix
1 tsp lime zest
5 cups powdered sugar (depending on how thick you like your icing. I only used 4 cups)
white sparkling sugar sprinkles for decoration
fresh lime wedges for decoration
To make the cupcakes: Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Combine the margarita mix, tequila, and Grand Marnier in a glass and stir well. Set aside.
In a large bowl, combine the cake mix, egg whites, vegetable oil, and the margarita mixture and stir well, then beat with an electric mixer on low to medium speed for 2-3 minutes.
Spoon the batter into the prepared muffin tins. Fill the liners only about 2/3 full.
Bake at the recommended temperature/time listed on the cake mix box.(I did 350 degrees for 18 minutes and they were perfect. Make sure to use the “toothpick test.”)
To make the frosting: Combine the butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
Add the powdered sugar, one cup at a time, beating until smooth after each addition. If the icing is too thin, add more powdered sugar a little at a time until the icing is the desired consistency.
Once the cupcakes have cooled completely, frost the cupcakes and sprinkle some of the sugar sprinkles around the edges to look like salt (cute, huh?). If desired, cut the limes into wedges for additional garnish. Then EAT them immediately!