Strawberry Margarita Cupcakes

This is a recipe I got a few years ago from a friend after she made them at her party.  They were AMAZING and I asked her for the recipe, always intended to make them, but never had the time because I was working 2 jobs at the time (April 2010).  Fast forward to January 2011-I'm finally done working so much and actually have some time for parties and hobbies.  I decided to make these for a Pampered Chef party I hosted and they were a HIT!  They're also great for a summer barbecue or a bachelorette party!  See the recipe below.



Since I made these quite a while ago I don't have a picture saved from when I first made them so here's the picture from when I made them recently.

Yields: 24 cupcakes
Preheat oven to: 350F

Cake Ingredients

• Wet Ingredients
• 1 c. unsalted butter (2 sticks), room temp
• 2 c. sugar
• 4 extra large eggs
• Dry Ingredients
• 3 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• Margarita Mix
• 2 tbsp. Grand Marnier (or Triple Sec)
• 1/4 c. tequila
• 5/8 c. strawberry margarita mix
• 1/4 c. finely chopped strawberries

In large bowl beat butter and sugar together until fluffy. Beat in eggs one at a time.  In a separate medium bowl mix together dry ingredients.  In another small bowl, add Margarita Mix ingredients together.  Alternate adding dry ingredients and margarita mix to the wet ingredient mixture until all combined.  Add chopped strawberry and mix until combined.  Bake 18-22 minutes, or until toothpick inserted in center comes out clean.

Frosting Ingredients

• 1 c. unsalted butter, room temp
• 5-6 c. powdered sugar
• 2 tbsp. strawberry puree
• Red food coloring, to color desired
• Strawberries, chopped or butterfly fanned for garnish

Beat butter until fluffy.  Gradually add powdered sugar until consistency is slightly thicker than desired.  Mix in strawberry puree.  If consistency is now too liquid, add more powdered sugar; if too solid, add more puree.  Mix in red food coloring until a rich pink color is achieved.

Pipe on frosting (see below) and top with garnish.  Buen provecho! (Spanish for Bon Appetit haha)

When I first started out I didn't have piping bags (Wilton Disposable Decorating Bags, Set of 12 (Google Affiliate Ad)) so I had to be resourceful.  I double bagged a sandwich baggie, put the frosting in there, and cut a hole in one corner and frosted.  This actually works pretty well.  Otherwise the link I provided is for some disposable bags which are MUCH more convenient than reusable bags (SUCH a pain to clean).  If you're just getting started a 12" bag should be fine.  I'm considering moving up to 16" bags though so they can hold more frosting without so many refills.  Look for more baking/decorating tips like this in future posts.  And feel free to ask me any questions you might have or offer any feedback you have on the recipe or how to improve it.  Thanks and enjoy!