Thank Goodness It’s Friday!
This has been one heck of a week. It started out with Jack’s Generic Tri on Sunday with the hubby and I completing our 2nd triathlon, first in Texas and without a wetsuit. My dad joined us for his first tri!
Boy do those guys know how to picnic!
It’s such a blast! Can’t believe there are only 3 weeks left.
So work this week has been particularly difficult but fortunately mom was here at the beginning so Monday we had a girl’s night complete with pedicures and shopping. And on Tuesday, with some inspiration from the symphony, set out to try margarita cupcakes and maybe drink a few, too!
I had never heard of margarita cupcakes before Sunday night. Apparently they are quite popular. Well, excuse me! (Yes, I grew up a Full House kid) So after a little research, I set out to make a cupcake from my favorite mixed drink. Well, ok – one of them!
Even though I used non-flavored canned icing, I don’t recommend it. Unfortunately, when the frosting set up, it crusted on the outside but was really soft on the inside. Kev had one the day after and ended up having to save the frosting as it tried to run away.
1 white cake mix
1 cup margarita mix
2 oz. Tequila
2 oz. Triple Sec
1/3 cup of oil
2 tbsp. Tequila, for brushing on top of cupcakes
1 recipe American Buttercream (or)
1 can of white frosting and 1 cup powdered sugar
1 tbsp. tequila
1 tbsp. lime juice
Green food coloring
- Pre-heat oven to 350 degrees.
- Beat all cupcakes ingredients together with a mixer for 2-3 minutes.
- Spoon into cupcake liners.
- Bake for 18-20 minutes. Let cool then brush tops with 2 tbsp. of tequila.
- Prepare frosting by adding tequila, lime juice and food coloring.
- Frost and add colored sugar or salt to the top.