"Estoy en estos pastelitos como el blanco del arroz." Roughly translated, I’m on these cupcakes like white on rice!
Such a yummy treat for Cinqo de Mayo. If only I could actually bake…
Margarita Cupcakes
Makes 24 cupcakes
1 pkg (18.25 ounces) white cake mix
1 can (10 ounces) frozen Margarita mix thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest grated
Preheat oven to 350° F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.
Cool cupcakes, frost with icing and garnish with a lime twist.
Lime Frosting
8 oz package cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon grated lemon peel
1 tablespoon lime juice
5 cups confectioners' sugar
Beat cream cheese and butter together until light and fluffy, and stir in the lemon peel and lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition.
Photo: The Cupcake Blog
Sweets not your thing? Perhaps a salty snack with a Mexican twist is what you’re looking for this Cinqo de Mayo?
Chilli n’ Lime Popcorn
Make plain popcorn as usual.
Sprinkle on 1 tsp chilli powder, 1 tsp cumin, dash of salt. Shake rigorously to distribute powder evenly.
Pour into large bowl.
Squeeze some fresh lime juice over popcorn just before serving. Ole!
Photo: Popcorn.org
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