Friday, April 05, 2013

Margarita Mini Cupcakes

Another super cute idea from the cooking class... But more importantly, the reason I have decided to invest in a mixer.  I know what you're thinking, "Wow, Lacey doesn't have a mixer? She's so old school and cool." Kidding, no one is thinking that.  Everyone is appalled.  Fine. Whatever.

But, before you start hating me, make a mental note that I did make a Margarita Swiss Meringue Buttercream from scratch. So ha. I'm awesome even without a mixer (for now)... and even though the cupcake is a modified bow recipe... dun dun dunnnnn!

With all that said, if anyone has a suggestion on a mixer, I'm open!

Anywho, without further ado... The Margarita Cupcake!

Margarita Cupcakes - Makes 24 cupcakes or 48 minis


  • 1 pkg (18.25 oz) white cake mix (no pudding in the mix)
  • 1 can (10 oz) frozen Margarita mix thawed (undiluted, Sauza will work too)
  • 3 egg whites
  • 2 tbsp vegetable oil
  • 1 tbsp lime zest grated (about 1 lime)
  • Preheat oven to 350 degrees
  • Line cupcake tins
  • In a large bowl, combine cake mix, Maragrita mix, egg whites, and vegetable oil using electric mixer (30 seconds on low, 2 minutes on medium).
  • Stir in lime zest, mix completely
  • Fill prepared cupcake tins 2/3 full
  • Bake 22-24 for full size cupcakes, 12-14 for minis, or until a toothpick insertes in center of cupcake comes out clean.
  • Cool in in pan on cooling rack 5-8 minutes
  • Remove cupcakes from pan; cool completely
Margarita Swiss Meringue Buttercream

  • 5 egg whites
  • 1 1/4 cups granulated sugar
  • pinch of salt (If you're like me, you hate pinches and dashes... I like definite numbers.  Sorry to throw you to the wolves on this one, but... you can decorate with salt and then the salt in the meringue... not so important, so go light)
  • 2 1/2 sticks unsalted butter, softened but cool
  • 2 tablespoons tequila
  • zest and juice of 1/2 lime
  • Put egg whites, sugar, and a pinch of salt into the top of a double boiler over a pan of simmering water.
  • Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees)
  • Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment
  • Beat egg white mixture on high speed until it forms stiff (but not dry) peaks
  • Continue to beat until fluffy and cooled, about 7 minutes
  • Switch to paddle attachment and take a deep breath
  • With mixer on medium speed, add butter two tablespoons at a time, beat well after each addition
  • Increase speed to medium-high, continue beating until frosting appears thick, about 3 minutes
  • Reduce speed to low; add tequilla, lime zest, and juice... 
  • Remember that deep breath.  The whole mess will look like it's ruined... don't worry... in through the nose and out through the mouth
  • Increase the mixer speed gradually and watch your creation come back to life!!!
  • Mix until incorporated 
Finishing Touches
  • We finished our cupcakes with a little piece of fresh lime, the frosting, and a sprinkle of kosher salt that has been dyed green
They are pretty freaking amazing.  The booze, just like college in 1999, is tempered by the salt and lime... And even if your tolerance has seriously diminished since then, like mine, you'll be fine. Just no sipping form the bottle until after you've finished the frosting.  It's easy to jack up if you don't have your wits about you. 

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