Wednesday, May 30, 2012

Frozen Oreo Dessert

by Cindy

This year has been the most unseasonably warm year that I can remember, so it's time to break out the recipes for frozen desserts.  This dessert will help cool anyone off after a long hot day.  My friend, Karen, gave me this recipe to try, and who doesn't like Oreo cookies and ice cream mixed together?  It tastes really good, but I like a stronger chocolate flavor so I think I will add more chocolate chips to the chocolate sauce next time.  If you are really in a hurry, you could use a jar of chocolate topping, and I think it would still taste great.  This recipe is super easy and there is no baking so the oven doesn't heat up the kitchen.  The sauce takes a little time to bring to a boil but it still is a very simple and satisfying recipe.  There is a nice crunch in the crust and the different textures really make a great combination. 

Frozen Oreo Dessert

1 pkg Oreo Cookies (40 cookies) crushed
1/2 cup butter
1 regular size (1.5 qt) vanilla ice cream, softened
2 cups powdered sugar
2/3 cup chocolate chips (I would use at least 1 cup)
1 reg size can (12 oz) evaporated milk
1/2 cup butter

Crust:     40 Oreo cookies, crushed
               1/2 cup melted butter
               Mix together and press in a 9x13 inch pan and freeze. Reserve 1/2 cup for the top as a garnish.

Layer 2:  Spread one regular size ice cream on top of the crust.   Let soften first.  Freeze. 
Layer 3:  2 cups powdered sugar, 1/2 cup butter, 1 regular can of evaporated milk, 2/3 cup  chocolate chips (I would use at least 1 cup)
                Mix all together and bring to a boil over medium heat, stirring constantly.  Boil for 8 minutes. Let cool.
Pour cooled chocolate sauce on top of the ice cream and refreeze.  Sprinkle with reserved Oreos.

adapted from recipes by Donna Fletcher and ZoAnn Flynn
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Tuesday, May 29, 2012

Low Calorie, Low Carb Egg Cups

By Christy

 Last week I was the host of my friends' book club- Reading Between the Wines. Our club is basically about 10 to 15 girls that get together to eat and drink (and we might talk about the book of the month. LOL) This month I decided my food theme would be breakfast since I had been craving it. I made quiche, muffins, banana bread, fresh fruit, the fruit tart from my previous post, and the breakfast cups I am about to tell you about. These are low calorie, low carb egg cups and they were the hit of the party. The best part was the egg cups were the healthiest, easiest and cheapest thing I served. I have now made them a total of 4 times in a the last week if that gives you a hint at how much I like them. Mom even made them with Turkey and mozzarella this weekend and had great remarks too. So next time you need a quick, super easy and scrumptious breakfast, this should be your go to recipe.  Enjoy!

Round slices of ham lunch meat
Salt and pepper to taste
Shredded Parmesan Cheese
Green onion

Preheat the oven at 350. Place the ham in a muffin tin in a cup like shape (similar to a cupcake liner). Crack open an egg and put the egg inside the cupped ham. Salt and pepper the egg as desired. Bake in a preheated oven for 14 minutes if you want a slightly runny yoke or a little longer if you want your egg to come out like a hard boiled egg. As soon as they are done baking top the eggs with Parmesan cheese and green onions. Serve immediately or freeze in an airtight container. If you do freeze, just zap the frozen egg cup in the microwave before eating.
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Monday, May 28, 2012

Pastry Cream Fruit Tart

By Christy

A couple weeks ago I took a tart making class at the Nashville Farmers Market. We learned to make several different tarts from Chef Andy Manchester. The fruit tart was by far my favorite. It would be good as a dessert but I decided to serve this delicious vanilla custard topped with strawberries for breakfast. The homemade crust is super flaky and tastes almost like a sugar cookie and the custard is like glorified vanilla pudding. And to make things easy, this fruit tart can be topped with any type of fresh fruit. I think this may be my new favorite sweet treat and of course that means I must share it with you all! Nothing says summer more than a dessert topped with fresh fruit.-- Enjoy!

Sucre Crust:
8 oz all purpose flour
8 oz cake flour
4 oz sugar
pinch of salt
3 sticks cold butter
2 egg yolks
1 oz heavy cream

In a mixer, combine all dry ingredients. Cube the cold butter and add to the dry ingredients. Mix on low until the mixture looks crumbly but there are still some pea sized chunks of butter. In another bowl, combine the heavy cream and the egg yolks. Once mixed, add the liquids to the flour mixture. Mix on low until it is just combined. Press the dough into a disk, wrap tightly in plastic wrap for at least thirty minutes. (this can also be stored for 3 days before use). When you are ready to make your tart, take the dough out of the refrigerator and allow the dough to soften to a workable consistency but it should still be pretty cold. Roll out the dough on a lightly floured surface to about a quarter of an inch and line the tart shell of choice. You will need to par bake (cook it before you add the custard). Poke small holes in the bottom of the dough with a fork and place tart back in the refrigerator for 10 minutes. This shell will need to be completely baked so bake it on 350 for about 15 minutes- or until it is golden brown.

Pastry Cream:
2 cups whole milk
1/2 of a vanilla bean or 1 1/2 teaspoons vanilla paste or extract
125 grams sugar
50 grams cornstarch
120 grams egg yolks
50 grams softened butter

Combine 1 1/2 cups of the milk with half of the sugar and the vanilla in a pot and heat till just before it boils. combine the other half of the sugar and cornstarch in another bowl. Add the remaining milk and egg yolks to the sugar and cornstarch and mix well. Temper (pour a little of the hot mixture into the cold mixture--this keeps the eggs from cooking/curtailing) the hot milk into the cornstarch mixture and mix. Combine the two back into the pot and cook on medium heat for a few minutes stirring constantly with a whisk. At this point start to turn up the heat slowly while continuing to whisk constantly. When the mixture begins to thicken, reduce the head a little and continue to whisk until the mixture becomes very think and it may "plop" (steam will escape through the custard making a plopping sound). Place custard in a mixer and mix on low until the custard is close to body temperature. Feel the bowl with your hand. At this point, add butter a little at a time until completely incorporated. Take the custard and spread out as thinly as possible on a baking sheet and place plastic wrap directly onto the custard to prevent a skin from forming. Chill covered until ready to use, up to 5 days. When ready to sure, whip the custard to a smooth consistency.

To put the tart together, just add the pastry cream and top with sliced fruit. If you are going to keep this out for a while consider covering the fruit with a fruit glaze which is just apricot jam and water boiled together and washed onto the fruit. This will keep the fruit looking nice and shiny and fresh looking.

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Wednesday, May 23, 2012

Morning Glory Muffins

by Cindy

I've been wanting to make this recipe for a while and this was the perfect week to make it since we are making breakfast foods.  Of course this muffin could be eaten at any time or any meal; it's very versatile.  I've seen this recipe in 2 magazines, once a long time ago and once more recently, then Donna from the office next door, gave me a selection of recipes that she thought I might like.  This recipe was also in the group of recipes she gave me, so I thought it was time. It is a great muffin recipe, and is very moist and chocked full of great ingredients like apples, carrots, nuts, and coconut.  It's a very easy recipe and makes about 18 muffins.  The recipe says that the cooked muffins freeze well and I'm going to freeze some to save for later.  
Have a great Memorial Day weekend!

Morning Glory Muffins 

2 cups all purpose flour
1 1/4 cup sugar
2 t baking soda
2 t cinnamon
1/2 t salt
2 cups grated carrots
1/2 cup shredded coconut
1/2 cup chopped pecans
3 eggs
1 cup vegetable oil
1 apple, cored and shredded
2 t vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.  Stir in carrots, raisins, coconut and pecans.  In a separate bowl, combine eggs, oil, apple and vanilla.  Add to flour mixture.  Stir only until combined.  Spoon into greased or lined muffin tins.  Bake at 350 degrees 15-18 minutes. (Baked muffins freeze well) Yield: about 18 muffins

P.S. I did spell check the first publishing of this but when I looked at it, the changes weren't made -  sorry for the spelling the first time around. lol
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Wednesday, May 16, 2012

Banana Bread

By Christy

Perfectly over ripe bananas
What is the best thing to do with old bananas?

It's a no brainer for me... banana bread. Last week I noticed my roommate had bought bananas but was shamelessly letting them go to waste. At first I was sad to see him let perfectly good bananas just go bad but then I started secretly hoping he wouldn't eat them so I could use them to make banana bread. When the time came when I thought there was no chance he was going to eat them, I decided it was time to plot my banana bread making moment before he actually decided to toss them. I had the hardest part of the challenge down (quite a few overly ripe bananas) but then my next issue was finding a recipe in which I had all the ingredients already at home since my banana bread plotting started pretty late at night. With a little due diligence I finally found a recipe on Whipped, another food blog, that sounded good enough but was also basic enough I knew I could 'whip' (pun intended) it up without having to make a grocery store run.  On this blog this recipe was described as their favorite banana bread and I have to admit it was as absolutely delicious as described.

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large ripe bananas, mashed
1/4 cup melted butter
(I added chopped pecans for decor too!)

Grease and flour loaf pans and preheat the oven to 350. In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter until just incorporated. Bake until golden brown and the stick test comes out clean (it will depend on what size loaf pans you use).

According to Whipped's recipe, the more bananas, the moister the bread. Do NOT over mix the batter (don't use a mixer). Do not over bake. Let the bread completely cool before storing to prevent the edges and outside from getting sticky.

Happy Baking! :)

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Monday, May 14, 2012

Mini Blueberry Pies

My family and I recently just moved, so this was the first recipe I have made in the new house. Talk about challenging! Things just don't feel right yet. I must have reached in the wrong drawer or looked in 3 different cabinets to find everything I needed. I tried to organize everything as I unpacked, but it's going to take me a few more recipes before I feel at home in my new kitchen. However, these super simple, cute, and delicious blueberry mini pies turned out amazing despite my organizational challenge. These mini blueberry pies were yummy right out of the oven and also the next day for breakfast, right out of the fridge!  My favorite part is the little bite of cream cheese in the middle. Enjoy!


Mini Blueberry Pies
adapted from

6T flour
1/4 cup sugar
1T lemon peel
1/4 cup cold butter
1 can blueberry pie filling
1 package cream cheese (room temperature)
1/4 cup sugar
1 egg
1 can Pillsbury Grands Flaky Layers (refrigerated)

1. Heat oven to 350 degrees F.  Mix flour, 1/4 cup sugar and lemon peel in bowl.  Cut in butter until mixture looks likes course crumbs. Set aside.  
2. Beat cream cheese, 1/4 cup sugar, and egg until smooth.
3 Separate dough into 8 biscuits.  Split each biscuit in half to make 16 rounds.  With floured fingers, flatten each out (much like a tiny pizza dough). Press 1 biscuit round into ungreased regular size muffin cup.  Spoon 1 T cream cheese filling and 2 T blueberry pie filling into each cup.  Sprinkle each with 1 T streusel.  Cup will be full.
4.Bake 18-22 minutes or until golden brown. Cool 5 minutes and remove mini pies and place on cooling rack.  Cool 10 minutes and then serve. 

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Friday, May 11, 2012

Chocolate Covered Strawberries

by Cindy

Every time I drive to work I see the seasonal sign at Libs Candy Store advertising chocolate covered strawberries, and I have to convince myself every time not to stop and purchase some.  I think the only reason I don't is because they are so darn expensive, and I know I can make them so easily and so much cheaper.  So I finally decided to make some for myself, and of course for the office since I can't eat all of them (even though I want to- lol.)  I haven't really looked for a strawberry patch so I just bought them at the grocery store - they are in season there too - lol.  My friend Kathy gave me her recipe since hers were so good and it only took me about 10 to 15 minutes total to prepare these.  Everyone loves these and they look so impressive.  There are a lot of other garnishes that could be added such as sprinkling the chocolate covered strawberries with chopped nuts or chopped pretzels.  I melted some white chocolate chips in a baggie and snipped the end and drizzled that over the chocolate to give them an added flair.  I enjoyed three this morning just to make sure they tasted as good as I remembered, and they did! 

Chocolate Covered Strawberries

chocolate bark (I used about 7 sections)
strawberries (10-12)

Rinse off the strawberries and pat to dry, leaving on the stems
Cut up the chocolate bark a little and microwave in a deep bowl that will be easy to dip from.  Microwave on high for 40 seconds, stir and then microwave in short increments, stirring each time until melted thoroughly.  Dip the strawberries in the chocolate and set on a plate.  Add sprinkles immediately before the chocolate hardens.  To add white chocolate drizzle, melt white chocolate chips in short 20 second increments until melted.  Put melted chocolate in a baggie and snip the end.  Squeeze a drizzle over the strawberry.

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Wednesday, May 9, 2012

Cinnamon and Sugar Nutella Croissants

By Christy

When I was in Germany visiting my best friend (Kacey) from college a few months ago I was wowed by so many delicious foods! She lives in southern Germany (Garmisch, to be exact) and between the pretzels, danishes, pasta, etc, I was in carb and deliciouness heaven. This week we are baking with canned dough/biscuits and I decided to make a treat in tribute to my trip and to my bestie since she is traveling back to the states for a visit this weekend!

This week I made Nutella filled croissants, covered in cinnamon and Sugar (added flair to make them even more tasty, or as the Germans would say, Das ist Gut!). Kacey loves and indulged in quite a few chocolate croissants while I visited and that is where I got the idea for this week. Even though nothing will ever be as good as a true chocolate croissant... a buttery, flaky and in this case chocolaty ridiculous goodness... this got pretty close! This delicious, quick and semi homemade treat was the perfect fix as I reminisced about Germany. Now I'm even more excited to see Kacey and her German beau in a few days!

Can of Crescent Rolls (depending on the number you want, buy the number of cans accordingly)
Nutella or an off brand of hazelnut chocolate spread
1 stick melted butter
1 cup sugar
1 tablespoon cinnamon

This recipe is super easy. On a piece of parchment or floured surface, take the triangle crescent and spread a spoonful of nutella over the entire surface. Then roll the crescent roll dough up. It doesn't matter if the nutella is slightly oozing out of the sides because it will bake up nicely. Dip the rolled up crescent into the melted butter and follow up by rolling it in the cinnamon sugar mixture.  Bake at 350 until they are golden brown (about 10 minutes).

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Tuesday, May 8, 2012

Cherry Danish Biscuit Cups

by Cindy

I'm always looking for new recipes to try and I encourage everyone to share recipes with me.  My co-worker, Kelly loves the desserts I bring into the office.  She is a great taste tester and tries my desserts with gusto.  She gave me this recipe and ask me to give it a try sometime, and here it is.  It turned out so good.  It's super quick and easy.  If you need a quick breakfast sweet roll or just a good muffin, this is your recipe.  These were a big hit at the office.  It's nice to have a recipe to make for 2, but it can be made in larger quantities by just doubling the recipe.

Cherry Danish Biscuit Cups

2 oz cream cheese
1 t granulated sugar
1/8 t almond extract (or vanilla)
1 T granulated sugar
2 Pillsbury Grands frozen Southern Style Biscuits (from 25 oz bag)
2 t cherry preserves (or other flavor)
2 T powdered sugar
1/2 t water

Heat oven to 350 degrees F.  Spray 2  muffin cups with cooking spray.  In a small bowl, stir together cream cheese, 1 t sugar and almond extract.  In a shallow dish, place 1 T sugar.

Place biscuits on a microwavable paper towel or plate.  Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time.  (Biscuits will be almost thawed.)  With your hands stretch out and flatten biscuit, then press each side of biscuit into sugar.  Press each biscuit into bottom of and up side of
muffin cup.

Spoon cream cheese mixture evenly into biscuit cups.  Top with preserves.  Bake for 17 to 25 minutes or until edges are light golden brown.  Cool 5 minutes.  Gently remove from cups.  In a small bowl, stir together powdered sugar and water.  Drizzle over biscuits.  Serve warm or cool.

Recipe adapted from Pillsbury
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Sunday, May 6, 2012

Derby Pie Cupcakes

By Christy
So who all watched the Kentucky Derby yesterday? I had to unfortunately watch from my couch but I was totally jealous of those that got to attend. Sarah lives in Louisville, so we have made a couple trips to Oaks or the Derby over the years. I was sad we weren't able to go this year but sometimes life just gets in the way. But no worries.... I didn't let the day sitting in Nashville go to waste! I watched the ponies on TV, and I made Derby Pie Cupcakes in honor of what is considered by many Kentuckians to be a holiday.

Sarah and I getting ready for Oaks in 2010
Derby pie is a chocolate pecan or walnut pie was created at Melrose Inn in Prospect KY. This pie is traditionally served on Derby day and Melrose Inn has actually trade marked the name. Most recipes are made with Kentucky bourbon to make it even more of a state wide treat and if you ever take a trip to the Commonwealth of Kentucky, make sure you try an original piece of this delicious pie at the Inn.  This is just my fun version of the pie since you know I am a total sucker for anything in cupcake form. It is a chocolate chip and butter pecan cupcake with a chocolate pecan pie filling, topped with a brown sugar cream cheese icing. I wont deny I thought butter pecan cake was quite fantastic and in combination with the filling and icing made these cupcakes over the top amazing. These definitley deserve to be baked more than just once a year for derby! Enjoy!

1 box of Butter Pecan Cake by Betty Crocker made according to box
1/3 cup of mini chocolate chips
1/3 cups of finely chopped nuts (pecans or walnuts)

Pecan Pie Filling:
1/4 cup sugar
2 tablespoons flour
1/3 cup and 1 tablespoon light corn syrup
1 egg
3 tablespoons melted butter
1 tablespoon bourbon (optional)
1/2 teaspoon vanilla
1/3 cup chopped nuts
1/3 cup semi sweet chocolate chips

Brown Sugar Cream Cheese Buttercream Frosting:
8 oz cream cheese at room temperature
1/2 c unsalted butter at room temperature
1 c brown sugar
1 pound powdered sugar
1 t vanilla

Make cake batter according to the box and add the nuts and chocolate chips. Fill cup cake liners a little over 1/2 or 2/3rds.

Preheat oven to 350. To make the filling start by mixing together all liquid ingredients until well blended. Stir in sugar and flour. Stir in pecans and chocolate chips. Pour into a small baking dish. Bake for 15 minutes, stirring gently half way through baking.

Gently put a scoop of pre-baked pecan pie filling on top of the cupcake batter. (the cake will bake around it). Bake cupcakes for 20 minutes or until a golden crust forms on the edges of the cupcake.

To make icing, whip together the butter and cream cheese until smooth. First slowly add the brown sugar and then add the powdered sugar. Finish by adding the vanilla.
I garnished my cupcakes with pecans, mini chocolate chips and pieces of baked pie crust. Another cute idea may be to sprinkle cocoa on them too.

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Friday, May 4, 2012

Salted Caramel-Chocolate-Bourbon Cupcakes

by Cindy

 Everyone seems to love cupcakes these days, so I thought I would make a delectable cupcake.  This decadent cupcake goes right along with this week's Kentucky Derby theme.  I've never been to the Kentucky Derby but I've enjoyed  hearing and seeing pictures about the Derby from Sarah and Christy.  We've shopped for hats and looked for new dresses, but they get to have the fun of attending. 
As you know, I love chocolate and this cupcake is a mixture of several flavors. I can say that it's not difficult but it is time consuming to get such a beautiful and tasty cupcake, and well worth the effort.  If you're worried about the bourbon, the flavor just blends in and I didn't even taste it.  Water would be an acceptable substitute.  Enjoy the weekend and the Derby.

Salted Caramel Chocolate Bourbon Cupcakes
1 cup butter
3 eggs
2 cups all-purpose flour
1 t baking soda
1/2 t salt
1 1/2 cups water
1/3 cup bourbon
3 oz unsweetened chocolate, chopped
2 oz bittersweet chocolate, chopped
2 cups sugar
1 1/2 t vanilla
1 recipe Fudge Frosting
1 recipe Salted Caramel

1.  Allow butter and eggs to stand at room temperature for 30 minutes.  Line thirty-two to thirty-four 2 1/2-inch muffin cups with paper bake cups.  In a medium bowl stir together flour, baking soda, and the 1/2 t salt.  In a 2 cup glass measuring cup combine the water and bourbon.  Set aside.
2. In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, on 100% power for 1 minute; stir.  Microwave, uncovered, for 30 seconds more; stir until chocolate is smooth.  Cool slightly.

3.  Preheat oven to 325 degrees F.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl occasionally.  Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla.  Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.

4.  Spoon batter into prepared muffin cups, filling each about 3/4 full.   Use the back of a spoon to smooth out batter in cups.

5.  Bake about 18 -20 minutes or until a wooden toothpick inserted in centers comes out clean.  Tops of cupcakes may sink slightly, but this will provide a nest for the Salted Caramel filling.  (If desired, scoop out some of each cupcake top with a spoon to make more of an indentation for the filling.)  (I didn't need to scoop any cake out.)  Cool the cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.
6.  Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edge of each cupcake.  Spoon about 1 teaspoon of the Salted Caramel into the center of each cupcake.  Sprinkle the caramel lightly with sea salt.  Makes 32 to 34 cupcakes.

Fudge Frosting
In a large saucepan melt 6 oz bittersweet chocolate, chopped, and 2 T butter over low heat, stirring frequently. (I melted in the microwave and did it in short increments, stirring frequently.) Cool for 5 minutes.  Stir in 1/2 cup sour cream.  Gradually add 2 1/2 cups powdered sugar, beating with an electric mixer on medium speed until combined.  Makes 2 1/4 cups.
Salted Caramel
In a small saucepan combine 2 T whipping cream and 1 T bourbon.  Heat over medium-low heat until steaming but not boiling.  Stir in 24 unwrapped vanilla caramels and 1/4 t sea salt.  Heat until melted, stirring constantly.  Makes about 1/2 cup.

recipe adapted from Better Homes and Gardens Special Interest Publication 2012
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Wednesday, May 2, 2012

Margarita Cupcake

By: Christy

Uno, dos tres, quarto, CINCO DE MAYO!!!

T-minus only a few days until the Mexican holiday graces us with its presence. A little fact for everyone....Did you know most people believe that Cinco De Mayo is Mexico's independence day but it is actually a celebration among Mexico and North America marking the Mexican defeat of the French troops at the Battle of Puebla in 1823. It's always fun to throw in a little trivia with your baking. :)

But just like many other Americans, Cinco De Mayo gives me a great excuse for a little cheese dip, chips, Mexican food and an ultra delicious margarita or daiquiri. Since I love to indulge in these Mexican inspired adult beverages I figured why not bring its goodness to the form of one of my favorite desserts: cupcakes!

Say hello to the Strawberry Daiquiri and Margarita Cupcake.Both were delicious but the Margarita cupcake was the winner. This cupcake is super moist. It has the freshness and tanginess of a margarita but the icing balances it with the perfect amount of sweetness. Even though there was no tequila in the cupcake, the margarita mix and the zest of the lime really captured the essence of a margarita. It was so good, it was practically like having a fiesta right there in your mouth when you took a bite. LOL

PS: How lucky are we that the 5th of May falls on a Saturday this year? I think that calls for a round of Margarita cupcakes for everyone! :)

Strawberry Daiquiri and Margarita Cupcake

1 box white cake mix
1 (10 ounce) can frozen, undiluted margarita mix
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest

8 tablespoons unsalted butter, softened
1 - 8 ounce package cream cheese softened
2 tablespoons lime juice
1 teaspoon lime zest
4-5 cups powdered sugar

In a large bowl, combine cake mix, margarita mix, egg whites and vegetable oil using a mixer. Stir in the lime zest and mix completely. Fill cupcake liners 3/4th full and bake according to the box directions.

Cool cupcake completely before icing. To make the icing, cream the butter, cream cheese, juice and zest with a mixer until light and fluffy. Add sugar, one cup at a time, and continue to beat until the icing is light and fluffy again. If icing is too think add additional powdered sugar.

For a whole list of cocktail cupcakes and the recipe I adapted this Margarita cupcake from -visit this link!

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