So, with a margarita in hand, I present a cupcake that you can enjoy all summer long - no need to limit it just to Cinco de Mayo.
What You Need
For the cupcakes:
1 box lemon cake mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup tequila
1 teaspoon lime zest
3 eggs
1 small box lime gelatin
(in addition to the tequila you are drinking, you need a little to brush on top of the cupcakes when they come out of the oven)
For the frosting:
1 cup butter
5 cups powdered sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon tequila
1 teaspoon lime zest
What You Do
For the cupcakes:
It's real easy. Preheat the oven to 325 (for a non-stick pan), line your muffin pan with liners. I was able to make 24 full size cupcakes and another 12 mini's with the batter.
Combine all cupcake ingredients in a big bowl. Mix with an electric mixer on low speed for about 30 seconds. Use a quarter cup measuring cup to fill the muffin cups. Fill them only about half full so they don't bake over the top of the muffin pan. Bake for 18-22 minutes until it passes the traditional toothpick test. If you're making mini-cupcakes, 10 minutes is all you need.
When the cupcakes come out of the oven, lightly brush the top with tequila.
Let your cupcakes cook before frosting.
For the frosting:
Beat the butter in a large bowl until fluffy. Add the lime juice, tequila and lime zest. Add the powdered sugar one cup at a time, continuing to beat until smooth and full of butter-creamy goodness. The frosting is pretty stiff, so I found it easier to use a pastry bag to pipe it on so that I didn't tear up the cupcakes. If you wanted to thin it out, you could slowly add a little more tequila or lime juice (or even milk).
Garnish with green sugar, sprinkles, lime slices, or cocktail umbrellas. Salud!
Cupcake recipe slightly adapted from Betty Crocker.
Awesome frosting recipe from Sweet Pea's Kitchen.
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