3/4
cup bottled strawberry margarita or daiquiri mix
1/2
cup vegetable oil
1/4
cup tequila
3
whole eggs
Frosting
1/2
cup butter, softened
1/2
cup shortening
4
cups powdered sugar
2
to 3 tablespoons bottled strawberry margarita or daiquiri mix
Garnish
Lime slices, cut in half, if desired
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Steps
1
Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 23 regular-size muffin cups.
2
In large bowl, beat all Cupcake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3
Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cupcakes from pans to cooling rack. Cool completely, about 30 minutes.
4
In large bowl, beat butter and shortening with electric mixer on medium speed until well blended. On low speed, add powdered sugar, 1 cup at a time, beating until smooth and creamy. Beat in 2 tablespoons of the margarita mix. If frosting is too stiff to pipe, add additional margarita mix, 1 teaspoon at a time.
5
Spoon frosting into decorating bag fitted with medium star tip; pipe decorative swirl on top of each cupcake. When ready to serve, garnish cupcakes with lime slices. Store loosely covered in refrigerator.
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To make virgin margarita cupcakes, replace the tequila with 1/4 cup more margarita mix, which is nonalcoholic. Some brands may be labeled daiquiri and margarita mix.
If desired, add a few drops of Betty Crocker™ Red Gel Food Color to give the cake batter and frosting a pinker color.
An ice cream scoop is a good tool to use for filling the muffin pans with batter.
To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix.
If you don’t have a decorating bag and tip, spoon frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto Strawberry Margarita Cupcakes.
An easy way to fill your decorating bag is to place it in a glass measuring cup or large pint glass. Fold the opening down around the glass so it's like a collar, then fill the bag. Remove the bag and bring ends together; twist and squeeze frosting towards tip to pipe.
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