![]() ![]() Step #4: Allow to cool on a rack and start your buttercream frosting: using a stand mixer, on medium speed, beat butter and sugar and slowly add milk. ![]() Bake for 13 to 15 minutes or until fully baked (if you poke a toothpick in the middle and it comes out clean, they’re done). Step #3: Scoop your cupcake batter into each section of your muffin pan, filling it about ⅔ of the way. Grate one of your limes and fold the rinds into your batter. Step #2: Start by preparing your cake mix according to the box’s directions. Step #1: Line your muffin pan with cupcake liners and preheat oven to 350 degrees F. Ready to make Margarita Cupcakes? Let’s get started (so we can start eating)! Do we really need a final reason? Every day can be a fiesta with these cupcakes!.Dia de los Muertos themed party (Fun for kids and adults!).National Margarita Day (No, I did not just make this up.).Cookouts and BBQs (They’re coming up y’all – FINALLY!).They are light with a hint of fresh lime and are perfectly easy to whip right up (and gobble right down)! Here are a few more perfectly good excuses to make these Margarita Cupcakes Whether or not you choose to add tequila to these Margarita Cupcakes, they are sure to be a total crowd-pleaser. White, blanco, silver, platinum … these will all give you a lighter, tequila-kissed flavor. Tequila Tip: While you can use any type or brand of tequila for these Margarita Cupcakes, I prefer using a clear tequila. Now, these are not what I would call “boozy cupcakes.” These Margarita Cupcakes are more like “tequila kissed,” and you can say no to the kiss if you’re not that kind of girl or you are making these for mixed company. Plus, you know I like to keep it simple y’all, so for these Margarita Cupcakes we start with a boxed white cake mix and add just a little this and a little that to make them into something totally fresh and irresistible without the hassle or expense (two things I always want to resist). Y’all, margarita plus cupcake equals one happy mama! It’s like two of my favorite things got together and had a baby so I wouldn’t have to choose between them! With these Margarita Cupcakes, I can have two treats in one, and you can too – soon! Cinco de Mayo is right around the corner and a perfectly good excuse to give these cupcakes a try. If you don’t have a decorating bag and tip, spoon frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.Craving a Margarita AND a sweet treat? Get the best of both worlds with these fragrant and delicious Margarita Cupcakes! They’re perfect Cinco de Mayo cupcakes, or bake them whenever you’re craving a light, fruity cupcake. To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix. Some brands may be labeled daiquiri and margarita mix. To make virgin margarita cupcakes, replace the tequila with ¼ cup more margarita mix, which is nonalcoholic. Spoon frosting into decorating bag fitted with #1M star tip pipe frosting in circular pattern on tops of cupcakes. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy. Add 1 tablespoon of the margarita mix beat until blended. Gradually add powdered sugar, 1 cup at a time, beating until combined. In large bowl, beat shortening and butter with electric mixer on low speed until smooth. ![]() Cool 10 minutes remove cupcakes from pans to cooling racks. Divide batter among muffin cups.īake 18 to 23 minutes or until toothpick inserted in center comes out clean. Beat on medium speed 2 minutes, scraping bowl occasionally. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Place foil or paper baking cup in each of 24 regular-size muffin cups. Heat oven to 350☏ (325☏ for dark or nonstick pans).
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