Strawberry Margarita Cupcakes

 

Ingredients

Cupcakes

• 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

Frosting

• 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

Garnish

• 12

  slices lime, each cut in half

Steps

1 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.

2 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.

3 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.

4 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.

5 Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.