Margarita Cupcakes

I don't know if you watch HGTV as much as you might watch The Food Network, but my cousin was recently the runner-up on HGTV's Design Star. My aunt Bev and uncle Dick (Dan's parents) had family and friends over to watch the show and one weekend, Dan flew in from Portland to watch the show with the family - so we knew it must have been an exciting episode! His deconstruction of an orchard for the white-wall challenge won the judge's approval and Vern Yip complimented, "In four seasons now of Design Star, that is the single most well-executed, most well-thought-out response to the white room challenge."

During social hour, prior to the start of the show, we had Mexican-themed hors d'oeuvres including taquitos, chips and salsa, and my personal favorite, chicken enchilada dip. To complement the meal, we had Design Star Margaritas created by Dan, but made by Aunt Vickie. Found this wonderful recipe on the HWTM Blog a while ago and decided this was the perfect opportunity to share! They must have been good, because I only ended up bringing a couple home and I know I saw my nephew Peter running around with several cupcakes!

MARGARITA CUPCAKES

INGREDIENTS

Cupcakes:
1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier (or triple sec)
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest

Lime Buttercream Icing:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioner)
sugarcane sugar & fresh limes (for garnish)

DIRECTIONS

Cupcakes:
1. Preheat oven to 350º and prepare muffin pans.
2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.
3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then 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/liner about 2/3 full.
5. Bake at recommended temperature on cake mix box (usually 325º – 350º) for 20 – 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.
Lime Buttercream Icing:
6. In a large 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. I added a bit of green food coloring for a little more spark!
8. Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.

*Make sure to remove cupcakes from pan and cool completely before frosting.

Tip: Leftover frosting makes a great dip for fruit - there is quite a bit more frosting than necessary for 24 cupcakes - I've been eating it with apples and strawberries - yum!