Cinco de Yum-o!
Bake up a batch of these May 5th and indulge in deliciousness!
1 (18 1/4 ounce) box white cake mix (no pudding in the mix)
1 (10 ounce) can frozen margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest
8 tablespoons unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or 1 teaspoon lemon zest
4 -5cups confectioners’ sugar
In a large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using an electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
Bake according to box directions (usually 325 degrees – be sure to check box!) 22-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pan on cooling rack 5-8 minutes.
Remove cupcakes from the pan; cool completely.
In a large bowl, cream butter, cream cheese, juice, and zest with electric mixer until light and fluffy.
Add 4 cups confectioners’ sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin, add additional confectioners’ sugar 1 tablespoon at a time.
Recipe courtesy of Food.com