RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 15856
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| Recipe Name: |
Lime-Margarita Cupcakes - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
55.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-cup muffin tin and cupcake papers |
| Suggested Sides: |
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| Comments: |
The fresh lime-margarita cupcake tastes like the love child of a stiff drink and an airy meringue. There's lime juice and zest in both the batter and the buttery frosting—plus a dash of tequila, just for fun.
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Ingredients:
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Directions:
Preheat the oven to 350 degrees. Line 2 cupcake pans with baking liners. Using an electric mixer, beat butter and granulated sugar until creamy. Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large glass measuring cup, stir together the milk, lime juice and vanilla extract. On low speed, mix in one-third of the wet mixture, then one-third of the dry mixture. Repeat twice, ending with the dry mixture. Mix in the grated lime peel.
Fill each baking liner about three-quarters full with batter. Bake until the cupcakes spring back when gently touched, about 25 minutes. Let cool completely, about 30 minutes. |
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| Nutrition per Serving: |
| Calories: |
295 |
Total Carbs: |
32.2 |
Net Carbs: |
29.9 |
| Cholesterol: |
36.1 |
Fat: |
17.7 |
Protein: |
2.97 |
| Fiber: |
4.27 |
Sodium: |
152.74 |
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