One Good Recipe: Margarita Cupcakes



MARGARITA CUPCAKES

PG tested

Paper baking cups

For the cake

1 package lemon cake mix (I used Betty Crocker super-moist lemon cake mix)

½ cup vegetable oil

½ cup water

½ cup gold tequila (or substitute ½ cup water)

1 teaspoon orange zest

3 large eggs

3-ounce package lime-flavored gelatin

For the frosting

2 12-ounce containers whipped white frosting

1 teaspoon electric-green food-coloring gel

½ cup coarse white sugar or white decorator-sugar crystals

24 thin lime slices (about 3 limes)

24 cocktail umbrellas (optional)

Preheat oven to 350 degrees. Place paper baking cups in 2 standard 12-cup muffin pans.

With an electric mixer, mix cake ingredients on low speed for 30 seconds; beat on high for 2 minutes, scraping bowl occasionally. Spoon batter evenly into muffin cups, filling ⅔ full.

Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Place pans on cooling racks for 10 minutes. Remove cupcakes from pans, then transfer to racks to cool completely.

Mix frosting and food coloring until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Roll edges of lime slices in sugar and place on cupcakes. Poke 1 umbrella into each cupcake, if desired. Store loosely covered in refrigerator.

— “Colorcakes: Wow-Worthy Desserts Anyone Can Make” (Oxmoor House, 2014, $19.99)


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