Margarita Cupcakes With Key Lime Icing |
| Name: |
Jennifer Miller |
| Base: |
Fort Belvoir |
| Recipe: |
Ingredients
1 (18 1/4 ounce) boxes white cake mix ( no pudding in the mix)
1 (10 ounce) cans frozen margarita mix, thawed ( undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest
FOR ICING
8 tablespoons unsalted butter, softened
1 (8 ounce) packages cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or 1 teaspoon lemon zest
4 -5 cups confectioners' sugar
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Directions
1.In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
2.Stir in lime zest; mix completely.
3.Fill prepared pans 2/3 full.
4.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.
5.Cool in pan on cooling rack 5-8 minutes.
6.Remove cupcakes from pan; cool completely.
7.FOR ICING:.
8.In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
9.Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
10.If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
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