Margarita Cake ft. Tequila-Lime Frosting
If you're not watching the Kentucky Derby with a mint julep in hand this weekend, then you must be celebrating Cinco de Mayo with a margarita in that very hand. Though Cinco de Mayo has only been officially observed in the United States since 2005, this year actually marks the 150th 'anniversary' of the significant 1862 victory over the French in the quest for Mexican independence.
I've made many batches of margarita cupcakes and it's an all-time favorite. Margaritas come in so many flavors now - I chose to use a margarita mixer for this recipe, but you can substitute with any type of juice to suit your taste.
If you use an actual white cake mix and only egg whites, the cake comes out light and fluffy so you won't feel guilty if you go for another round. Garnish with lime, sugar on the rim, and a little protection from the elements.
1 box white cake mix
3 egg whites
3/4 c. margarita mix
1/3 c. vegetable oil
1/4 c. tequila
1/2 tsp. salt
Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to combine cake mix, egg whites, vegetable oil, tequila, margarita mix and salt, on a low speed for 1 minute and a high speed for 1 minute. Pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using.
1/2 c. vegetable shortening or butter
4 c. confectioners sugar
2-3 tbsp. tequila
2-3 tbsp. lime juice (~ 2 limes, squeezed)
dash of salt
Beat shortening, tequila, lime juice, and salt in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.