If it isn’t in the BR stores now, it will be soon soon, I hope. You can throw it in the refrigerator to speed the setting of the icing.įuzz has developed a discerning palate! Daiquiri Ice is one of the best flavors. Taste and make sure it’s lime-y or tequila-y enough and adjust until you get what you want. Make frosting.īeat together the softened cream cheese, butter and sugar. Remove cake from pan, and cool completely on a wire rack. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Gradually add flour mixture to butter mixture, alternately with lime juice and sour cream, beginning and ending with flour mixture, beating well after each addition.įold the beaten egg whites/sugar mixture into the batter. Add egg yolks, one at a time, beating well after each addition. Gradually add the remaining 1 1/2 cup of sugar and beat for a good 4-5 minutes. In a large bowl, beat butter & shortening with an electric mixer until creamy.
Gradually add 1/2 cup of the granulated sugar and continue beating until mixture is thick and glossy. With an electric mixer, beat the whites until soft peaks begin to form.
Put yolks in one bowl and put whites in another, preferably metal and big enough to use as a mixing bowl. Sift together cake flour, baking soda, baking powder, and salt. Spray a 10-inch Bundt pan with flour-added cooking spray. Garnish: confectioners’ sugar and fresh strawberries Margarita Icingġ/2 tablespoon lime juice (more or less to taste & consistency) Directions for Bundt Cake Key Lime Bundt Cake with Margarita IcingĢ cups sifted cake flour (215 grams) - do not use APġ/4 teaspoon each baking soda and baking powderġ/3 cup (75 grams) unsalted butter, softenedġ/3 cup Key lime juice (bottled) or fresh lime juiceĢ/3 cup sour cream (160 ml), regular not light! So there are two different versions of this cake - the Key Lime Bundt Cake with Margarita Icing below and the Key Lime Layer Cake with Cream Cheese Frosting which is in the recipe card. Rather than do a Margarita themed frosting (which might be overkill compared to a Margarita glaze or drizzle), I just used a very tart lime flavored Key lime frosting and added a layer of homemade lemon curd which I just happened to have leftover from another baking project. If you don’t have a decorating bag and tip, spoon frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.And here’s a photo of the layer cake version. To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix. Some brands may be labeled daiquiri and margarita mix. To make virgin margarita cupcakes, replace the tequila with ¼ cup more margarita mix, which is nonalcoholic. Spoon frosting into decorating bag fitted with #1M star tip pipe frosting in circular pattern on tops of cupcakes. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy. Add 1 tablespoon of the margarita mix beat until blended. Gradually add powdered sugar, 1 cup at a time, beating until combined. In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Cool 10 minutes remove cupcakes from pans to cooling racks. Divide batter among muffin cups.īake 18 to 23 minutes or until toothpick inserted in center comes out clean. Beat on medium speed 2 minutes, scraping bowl occasionally. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Place foil or paper baking cup in each of 24 regular-size muffin cups. Heat oven to 350☏ (325☏ for dark or nonstick pans). 2 to 3 tablespoons bottled strawberry margarita or daiquiri mix.1 cup bottled strawberry margarita or daiquiri mix.
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