Not Your Mama's Margarita Cupcakes

Stop the Presses....

You're taste buds will NEVER be the same after this post.....

Last week, I had the immense pleasure in partaking in bunco group's annual Drunko game.  This usually is played around a gorgeous pool...on a warm summer evening.  Tiki torches are burning, the harmonious sounds of Jimmy Buffet playing in the background....

some hunky husbands/bartenders, to cater to our every whim....

and since I'm obsessed with Themes.....I had to bring a little sumthin sumthin...that screamed "drunko"

so why not combine my love of Cupcakes.....with one of the best summer drinks in THE universe....

FANTASTICO!!!

Before I could say "guardar uno para el chef"

translation: "save one for the chef"

my bunco playing friends had snagged them all....only leaving me with a few crumbs...a lime wedge...and plenty of "oh my god"...and "those ROCKED"

The only other downside, besides not being able to partake in the overload of yumminess....

was trying to explain to my 4 year old, why he couldn't lick the batter.....

I could just imagine explaining to my husband, why our son was completely ripped....singing a bad rendition of the elmo song, and calling him stud....

Margarita Cupcakes

Ingredients

Cupcakes
1 box white Cake Mix
8 oz. liquid Margarita Mix
2 oz. tequila
1 oz Grand Marnier
3 egg whites
2 Tbs. vegetable oil
1 Tbs. grated lime zest

Lime Buttercream Frosting:
8 Tbs. softened butter
8 oz softened cream cheese
Juice from 2 Limes
1 Tbs Margarita Mix
1 tsp lime zest
5 Cups confectioners sugar
cane sugar
Fresh limes

DIRECTIONS

1. Preheat oven to 350º and prepare muffin pans.

2. Combine margarita mix, tequila, and Grand Marnier in a large measuring cup and stir well.

3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mix from step one.  beat with an electric mixer on low to medium speed for approximately 2-3 minutes.

4. Spoon the batter into prepared muffin pans. Fill each cup about 2/3 full.

5. Bake at  350º for 20 – 25 minutes or until toothpick inserted into the center of a cupcake comes out clean. (Make sure you check the baking temperature/time on the back of the cake box, some times/temps may vary)

TRICK:   Place your pan of cupcakes in the freezer as soon as you remove them from the oven.  Leave in the freezer 20-25 minutes.  This will stop the cooking process immediately, and will create a super moist cake.  

Icing:

6. In a large mixing bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.

7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.

8. Spread icing generously on each cooled cupcake or use a pastry bag to frost. Let the cupcakes sit for 5 minutes then roll edges of each cupcake in the cane sugar to give it a salt rim...and garnish with your lime wedge.

In the Kitchen: Toasted Almond Cupcakes with Caramel Frosting

If you had to ask me what I think the absolute Perfect Dessert is...

I would have to say the Cupcake...I'm sure I will be getting many a culinary expert rolling their eyes at me, but really why can't it be?

Cupcakes come in the perfect individual sizes, as to NOT over indulge, unless you swipe say 2 or 3...

Cupcakes can take on and transform into just about any flavor combination you can possibly think up....PB and J, Tiramisu, Key Lime......

The Best Thing about Cupcakes....and what I think makes them so perfect....is that cupcakes can transcend generations.....Now you can find some very Grown up Cup Cakes, that even the stodgiest of culinary palates would approve of!

Like this Little Bite of Perfection....Toasted Almond topped with Sweet and Velvety Caramel Frosting, and Topped with just the right amount of crunch with the Almond Garnish....it is so not your Preschooler's Cupcake for sure, though mine gave me a sticky 2 thumbs up!

This recipe comes courtesy of Betty Crocker, because Betty knows her cupcakes!

Oh, and a heads up! I will be giving away one of the special ingredients included in this recipe Tomorrow! so Stay Tuned!

Toasted Almond Cupcakes with Caramel Frosting

Cupcakes

1 1/2 cups sliced almonds
1 box white cake mix
1 1/4 cups water
1/2 cup applesauce
3 eggs
1 teaspoon almond extract

Caramel Frosting

1/2 cup butter*
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish.

2. In food processor, grind remaining almonds until finely ground. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.

3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

4 In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.

5. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; sprinkle reserved almonds lightly onto frosting. Store loosely covered at room temperature.

* I used Melt Buttery Spread in place of regular Butter in this recipe. Melt is an organic Omega-3 rich gluten free butter alternative.