Mango Margarita Cupcakes Recipes

STRAWBERRY MARGARITA CUPCAKES

Strawberry Margarita Cupcakes image

Move over, granny's rum balls. There's a hip new boozy dessert in town. Betty Crocker™ Super Moist™ white cake mix, bottled strawberry margarita mix and tequila are the secret to a sensational grownups-only treat.

Provided by By Angie McGowan

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup bottled strawberry margarita or daiquiri mix
1/3 cup vegetable oil
1/4 cup tequila
3 egg whites or whole eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
2 to 3 tablespoons bottled strawberry margarita or daiquiri mix
12 slices lime, each cut in half

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 0 g

MANGO MARGARITA CUPCAKES

Mango Margarita Cupcakes image

Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes.

Provided by KateL

Categories Dessert

Time 1h5m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 mangoes, peeled, pitted
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 eggs
3 1/2 ounces mango baby food (1/3 cup)
2 teaspoons grated lime zest
1 cup butter, at room temperature
3 cups confectioners' sugar
3 tablespoons milk
light green decorator sugar, for garnish (optional)
12 lime slices, for garnish (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
Dice mango; reserve.
Combine flour, baking powder and salt.
On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
Add eggs and mango baby food; beat until blended.
On low speed, gradually beat in flour mixture.
Stir in diced mango and 1 teaspoon lime zest.
Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
Cool 10 minutes. Transfer from pan to rack; cool completely.
FROSTING:.
On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
On low speed, gradually beat in confectioners' sugar.
Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
Cut remaining 1/2 mango into small thin wedges.
If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.

Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 15, Cholesterol 92.5, Sodium 296.4, Carbohydrate 63.2, Fiber 1, Sugar 51.8, Protein 3.1

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