Strawberry-Margarita Cupcakes, and I wanted my boys to share in the cake I made for Cinco de Mayo this year, I opted to go away from margaritas and towards some other Mexican-inspired flavors.
For the Cake:
1 Box White (or vanilla or yellow) Cake Mix
1/4 cup melted butter
1/4 cup milk
1 cup mango puree*
1-2 Tbsp. limeade concentrate
6" cake pan
For the Icing:
1 cup butter (at room temperature)
1 cup vegetable shortening
1- 2 lb. bag powdered sugar
1/2 cup mango puree*
2 Tbsp. limeade concentrate
*Note: See below for the mango puree instructions. I used frozen mango chunks from the freezer section, defrosted and pureed them.
Prepare the Mango:
Allow the mango to thaw completely, then use an immersion blender (or regular blender) to puree. I used 1 cup of the puree in the cake, and 1/2 cup for the icing.
Make the Cake:
Add the remaining ingredients. Mix for 30 seconds on low to incorporate. Scrape down the sides of the bowl, then mix for 2 minutes on medium speed.
Just a note: The cakes seemed more dense than a regular boxed cake, and didn't rise as much as I'm used to.
Make the Icing:
Add coloring, if desired.
Assemble and Decorate the Cake:
The reason I do this isn't just to add more sugar but because the piped icing ruffles stick better to icing than to the cake itself.
*Note: I purposely spread the icing thin on the sides of the cake. That way I could see where each color of icing should change, to match the icing with the color of the cake layer.
I had intended to use tip #104 and do a ruffle cake, but the mango chunks in the icing were too big to get through that small of a tip. Next time, I guess.
Click the Links Below to See:
Strawberry Margarita Cupcakes
Strawberry Lemonade Cupcakes
How to make a cake mix taste homemade
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