Friday, April 11, 2008

Margarita Cupcakes

Yesterday was our good friend Ruth's 33rd birthday, and tonight we celebrated with her and her boyfriend, and a handful of her other close friends. She rented an electric boat, which we loaded up with tequila, chips and salsa, and headed out into Lake Union.

Since the unofficial theme of the party seemed to revolve around mexican food and tequila, I decided to contribute by making some margarita flavored cupcakes. I whipped them up on Wednesday night, and tested them out on my coworkers on Thursday. They seemed to go over well, so I felt safe serving them up to Ruth and her friends.

The boat ride was a blast. Ruth thought of absolutely everything, and although many of us hadn't spent any time together before, we all clicked. Vi and I took the helm, trading off driving the boat in circles and doing our best to avoid sailboats and Argosy cruises and kayakers. I hand squeezed a bunch of oranges and limes, and we all drank plenty. When nature called, we made a couple stops at Fisherman's Terminal and Hooters.

We ate and drank and sang and laughed. It was perfect.

Margarita Cupcakes
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup (minus 1 teaspoon) water
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur
1 tspn orange extract
Zest of 1 lemon
Zest of 1 lime

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes. Pour batter into prepared pan. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely;

Margarita Buttercream Frosting
1 stick of butter, room temperature
About 4 cups confectioners' sugar
1 tablespoons tequila
1 tablespoons triple sec liqueur
2 tablespoons lime juice

In mixer, beat butter. Mix together tequila, triple sec and lime juice. Add 2 cups of sugar to butter. Add 1/2 of liquid mixture. Add another cup of sugar. Add remaining liquid. Continue adding sugar until frosting consistency is achieved. Frost cupcakes, then sprinkle with lime zest.

(Recipe adapted from

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