Cinco De Mayo Margarita Cupcakes
Easy and delicious non alcoholic version of a margarita and a perfect addition to your Cinco De Mayo table. This came from a Betty Crocker recipe.
READY IN: 40mins
SERVES: 24
YIELD: 24 cupcake
UNITS: US
INGREDIENTS
Nutrition- 2cups crushed pretzels
-
- 2tablespoons sugar
- 1(16 1/4 ounce) box betty crocker supermoist white cake mix
- 3⁄4cup nonalcoholic margarita mix
- 1⁄3cup vegetable oil
- 1⁄4cup water
- 5teaspoons grated lime zest
- 4egg whites
- 1 1⁄2cups Cool Whip
- 2(6 ounce) containers key lime yogurt
- 3 -4drops green food coloring
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DIRECTIONS
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
- 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.
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