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Margarita Cupcakes Made with Alacran Tequila Reposado
Cupcakes, Tequila and Lime! Need I say more?? Probably not, but you know me, I’m a stickler for telling you all about things I’ve made or have enjoyed that were made for me! As Empty Nesters one of the best things is that we don’t have to worry about judgements of those odd looks when we are enjoying an adult beverage in the middle of the week. But with this recipe, you can actually use tequila to make the cupcakes and then infuse the icing with tequila, top with a lime and call it a day. If you are anything like me, you will have a cupcake or two once they are finished and while they are baking, you might enjoy a shot or two of some amazing Alacran Tequila Reposado!
Get Social with Alacran Tequila!
Margarita Cupcakes Recipe
One yellow cake mix
3 eggs
1/2 c vegetable oil
3/4 c water
1/4 c margarita mix
1/2 c sour cream
3 drops green food dye
Add about 1 ounce of Alacran Tequila Reposado to the mixture
Mix together and bake at 350° until a toothpick inserted comes clean. Remove cupcakes from pan and let cool completely before icing.
Makes 24 cupcakes
2 sticks unsalted butter, softened
2 c powdered sugar
1 tbsp margarita mix
1 tbsp tequila (or if you are a lush like me make it 2 tbsp.)
Whip butter with a mixer until creamy in texture and lighter in color. Gradually add powdered sugar and continue mixing. Mix in tequila and margarita mix. If icing is to thin add more powdered sugar in 1/4 cup intervals until it is the desired consistency. Put icing in a piping bag and pipe onto cooled cupcakes. Store left overs in an air-tight container and put in the refrigerator.
Frosts 24 cupcakes
Margarita Cupcakes Recipe
Ingredients
- 1 Box Yellow Cake mix
- 3 Eggs Eggs
- 3/4 cup Water
- 1/4 Cup Margarita Mix
- 1/2 Cup Sour Cream
- 3 Drops Green Food Die
- 1 ounce Alacran Tequila Reposado
Instructions
- Mix together and bake at 350° until a toothpick inserted comes clean. Remove cupcakes from pan and let cool completely before icing.
- Makes 24 cupcakes
Notes
2 sticks unsalted butter, softened
2 c powdered sugar
1 tbsp margarita mix
1 tbsp tequila (or if you are a lush like me make it 2 tbsp.) Whip butter with a mixer until creamy in texture and lighter in color. Gradually add powdered sugar and continue mixing. Mix in tequila and margarita mix. If icing is to thin add more powdered sugar in 1/4 cup intervals until it is the desired consistency. Put icing in a piping bag and pipe onto cooled cupcakes. Store left overs in an air-tight container and put in the refrigerator.
Frosts 24 cupcakes
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