This is a totally made up recipe on which, I admit, I went a little mad sciency. They turned out pretty good, so I thought I’d share with any sweet teeth looking for something to bring to a picnic… or fiesta. They’re not very patriotic, but that ship has sailed. America let me down in the World Cup. Then again, so did Mexico.
Does it matter? Let’s all eat cupcakes and put our differences aside. Oh and happy belated Canada Day. I want to cover all my bases here.
No, there’s no tequila in these cupcakes, or my belly, if you are wondering.
Making and Baking
Here’s the base. Just your standard box of lime cake mix.
Made extra fluffy with egg whites. And extra “healthy” with yogurt subbing for oil.
Now here’s the secret ingredient for that margarita flavor.
One pack of powder will do.
I filled my cupcake tins about 1/4.
Then added a citrus white chocolate ball to the batter.
And filled the tins another 1/4 to cover the chocolates.
Then bake them! (Note, I filled more batter on top before baking.)
After they cool, the fun starts. I had yellow frosting on hand, so I added electric green food dye.
Not quite yellow enough.
Topped them with some green sprinkles. Lime jello would do in a pinch.
And of course, margarita salt for the kick.
I went a little crazy with the sour gummies.
But they were oh so worth it.
If I did it again, I’d omit the chocolate just because there are so many flavors going on already.