Margarita Cupcakes

I’m pretty sure I’ve mentioned this before, but teachers like to drink. A lot. I mean, cut us a little slack people…we’re in a room with 30 kids all day long. Don’t get me wrong, I love being a teacher. I wouldn’t trade it for anything. But still, the drinking is necessary. Sadly, happy hour isn’t usually until Friday. I took this unfortunate matter into my own hands this week. It was the first week of school, which is always exhausting, and I knew we’d need a little pick me up during our Thursday afternoon staff meeting. So I brought these cupcakes andpina colada cupcakes. I put a little sign next to them that said “Sometimes Friday is too long to wait for happy hour. So enjoy your margarita or pina colada now!” They were a huge hit. If there was a teacher popularity contest, I would definitely bring these. I’d win for sure.Margarita Cupcakesseen onConfections of a Foodie BrideIngredients:For the cupcakes:
9 oz. Margarita mix
3 oz. tequila
3/4 oz. Grand Marnier (or other orange liqueur)
White cake mix (No-pudding mix works best)
3 egg whites
2 TBSP vegetable oil
1 TBSP lime zest

For the frosting:
4 c. confectioner’s sugar
1 stick unsalted butter at room temperature1/8 tsp. salt3 TBSP lime juicegreen and yellow food coloring (optional)

Directions:

1. Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Put the remainder in the fridge to chill and then consume how you see fit.

2. In a stand mixer fitted with the paddle attachment, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).

3. Scoop the batter into a prepared muffin pan using a standard-sized scoop and bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake.

4. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

5. While the cupcakes cool, make the frosting by adding the butter, confectioner’s sugar, salt, food coloring, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy.  Frost and decorate cupcakes, as desired.