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Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe
These pretty pink cupcakes are flavored like strawberry margaritas (yum!) and yes, they do have Tequila in them (double YUM!).  That pretty sparkly stuff around the edge is the trademark sugared rim that every strawberry margarita must have (on regular margaritas its a salted rim).  These would be fabulous cupcakes for a bridal shower or wedding, or even an anniversary party. And with that soft pink frosting they’re a perfect Easter color, so why not serve them at your Easter celebration – you’ll have some very happy guests 🙂

Here’s the Recipe

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, zested and juiced
  • ½ tsp. vanilla extract
  • 1 cup buttermilk
  • Strawberry Tequila Puree:
  • 1- 8 oz container of strawberries
  • Juice and zest of 1 lime
  • 1/2 cup of tequila
  • 2 tablespoons of sugar
  • Frosting:
  • 1 cup organic non-hydrogenated shortening
  • 2 sticks un-salted butter slightly chilled
  • 4 cups powdered sugar
  • 1/3 cup strawberry tequila puree

Instructions

For the Cupcakes:
    1. Preheat the oven to 325? F. Line two cupcake pans with paper liners.
    2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
    3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
    4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
    5. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
    6. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely
Meanwhile make the filling:
    1. In a bowl of a food processor, add the strawberries, lime juice, tequila and sugar. Puree the mixture until there are no chunks of strawberry. Set aside.
Filling the cupcakes:
    1. Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry puree into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling.
For the Frosting:
  1. In a large mixing bowl, cream together the shortening and butter on high until well mixed and fluffy. add the powdered sugar one cup at a time alternating with a tablespoon at a time of the Strawberry puree. Mix until the frosting is thick and creamy. Spread or pipe on cupcakes. Use a spoon to sprinkle some coarse sugar around the edge of the cupcake and top with a lime wedge. Enjoy!

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Try serving this at your next party or celebration and watch how fast it disappears!  WARNING: Its addictive!  Just imagine… a dip that tastes like chocolate chip cookie dough served with apple slices or graham crackers.  Kids and adults alike can’t get enough of this stuff. Actually, it kind of brings out the kid in all of us.

This is something really fun to serve at a baby shower or… Who am I kidding?  This is really fun to serve at any gathering. (But I am specifically thinking how well it would work at a baby shower, bridal shower, birthday, or sweet sixteen party…).

As a variation, you can turn it into Chocolate Chip – Butterscotch cookie dough, simply by tossing in some butterscotch chips too. Yu-uuum! Served it with apple slices and graham crackers.

If you’re serving this with apple slices, soak them in ginger ale for about 10 minutes first – it’ll keep them from turning brown.

Here’s the Recipe:
(Adapted from Taste of Home)

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips (or you can go with 3 ounces of chocolate chips and 3 ounces of butterscotch chips)
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