2 c. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
1 Tbsp vanilla extract
1 c. margarita mix (or any basic sweet and sour mixer)
5 egg whites, at room temperature
4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 c. powdered sugar
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
-In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
-Beat in the vanilla extract, then margarita mix.
-Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
-In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
-Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
-Divide the batter between the cupcake molds.
-Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
-Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
-Slowly add in salt and sugar mixing until combined thoroughly.
-Place bowl in fridge until cupcakes are cooled and ready to frost.
-Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.
Makes about 24 cupcakes
Hello cheesecake, meet my friend margarita! These Margarita Cheesecake Bars from Woman's Day sound equally delightful!
1 box (18.25 oz) lemon cake mix, prepared as box directs
1⁄3 cup fresh lime juice (grate lime peel first)
1 pkt (21⁄2 tsp) unflavored gelatin
3 bricks (8 oz each) cream cheese, softened
1⁄2 cup sugar
1 Tbsp freshly grated lime peel
Garnish: 1 lime
1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
3.Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from heat.
4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
5. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts).
To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel.
Planning Tip: Can be made through Step 4 up to 1 day ahead. Garnish just before serving.