Monday, August 23, 2010

Margarita Madness Monday!

After the weekend I've had I could use a few of these. Friday I had a horrible allergic reaction to a stinkin fire ant sting, my lips were swollen and everything. Not to mention those darn things HURT and ITCH like no tomorrow. So I spent most of my weekend doped up on benadryl. Then as if that wasn't bad enough, my computer got a horrible virus and the hubs had to work on that the rest of the weekend. (Hence no posts) So, having said that, I'm going to catch up on posts lost and give you Margarita Madness!!

The first recipe I'm going to do is for Margarita Cupcakes!!

Margarita Cupcakes

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

In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
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.
Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely.

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Then you're ready to ice your cupcakes. Don't forget to sprinkle the outside edge of the icing with clear sugar crystals and garnish with a lime wedge!

The next recipe I have is for Margarita Fruit Dip

Margarita Fruit Dip

8 oz. pkg. cream cheese, softened
1/3 cup frozen margarita drink mix, thawed
2 Tbsp. orange juice concentrate (frozen)
1/4 cup powdered sugar
1/4 cup whipping cream, whipped
1 tbsp. tequila

In a medium bowl, beat together softened cream cheese, margarita mix, orange juice and powdered sugar and tequila until smooth. Fold whipped cream into mixture until well blended. Cover and chill 1 hour to blend flavors. Serve dip with strawberries, cherries, peach slices and other fresh fruit. 12 servings

And last but not least... Margaritas


Salt, for rimming the glass (optional)
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)

If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

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