Margaritaville

As summer comes closer, I find myself unable to resist the urge to sit outdoors and drink margaritas. Personally, I prefer the original lime margarita on the rocks, although the frozen ones just scream summer. I used to think those were my two options to enjoy a margarita, that is until my book club decided to have a meeting on Cinco de Mayo. Being the baker of the group (by force), I had my heart set on making margarita cupcakes. I wasn't quite sure how I would make them or what they would taste like, but I was determined. After spending a week looking up recipes for the cake and frosting, I could not find a cake made from scratch that sounded good. Almost all of the cupcake recipes I found were based on a box of white cake mix. So finally, I decided to take the lazy way and use the boxed mix. The cupcakes, which I did in mini-muffin pans and add food coloring to, ended up tasting great. They were very light and the lime flavor went nicely with the sweetness. I was originally determined to create my own recipe from scratch, but after eating these and getting numerous compliments, I will probably not change it. As for the frosting, I used a simple vanilla buttercream that I had already made earlier in the week. The next time I make them though, I will use a whipped cream for frosting to keep the cupcake very light. I recommend you try different frostings and see what you like best, mine will probably be one spiked with tequila! Below I provided the cupcake recipe, as well as a whipped cream recipe and pictures. Enjoy!

Margarita Cupcakes

Ingredients

-1 Box of white cake mix (I used Pillsbury Moist Supreme Classic White)

-1 cup Margarita mix (room temp.)

-1/4 cup Tequila (room temp.)

-3 Egg* whites (room temp.)

-2 tbsp Vegetable oil

-Lime zest from 2 limes

Instructions

1. Preheat the oven to 350 degrees.

2. Prepare muffin/cupcake tins either with paper cups or by greasing them.

3. In a medium bowl, mix together the margarita mix and the tequila.

4. Whisk in the 3 egg whites and vegetable oil.

5. In a large bowl, combine the cake mix with the lime zest.

6. Slowly beat the wet ingredients into the dry mixture. Once combined, continue to beat for 2 - 3 minutes (this is where you can add food coloring if you desire).

7. Distribute the mixture evenly amongst the cupcakes.

8. Bake for approximately 18 minutes, or until the cupcakes have puffed up and are a light, golden brown on top. You should be able to poke the surface and have the top bounce back.

9. Allow the cupcakes to cool before frosting.

Homemade Whipped Cream

Ingredients

-8 oz. Heavy cream

-1/4 cup Sugar

-1 tsp. Vanilla extract

Instructions

1. In a chilled bowl, using a chilled whisk, whisk the cream until it begins to stiffen.

2. Add in sugar, to taste (you may not use the full 1/4 cup) and any flavorings, like the vanilla extract.

3. Whip only until soft peaks start to form. Take care not to over whip.

Half-eaten cupcake at work:

Bad lighting, but yummy cupcakes:
Fun colors for summer celebrations:

*When not specific, eggs in a recipe call for large eggs. Extra large eggs are 25% larger, jumbo eggs are 50% larger and therefore throw of the balance of fat and protein. This doesn't make much of a difference in your omelets, but could impact your baked goods.