Baking Away in Margaritaville... (Margaritaville Cupcakes)

Fins to the left, fins to the right...

This weekend was BUFFETT WEEKEND!!!  Jimmy Buffett is playing two shows in Philadelphia/South Jersey this year - one yesterday and one on Tuesday.  In my circle of friends, this annual tradition is as close to Christmas in the summer as one can get.  It might actually be better than Christmas - there's more margaritas and less snow.  We tailgate like professionals - RV with bathroom, pop up canopies, kiddie pool with sand, one or two grills, margaritas and hand grenades (an evil drink concoction of everclear and secret drink mix), beer, parking lot games and lots and lots of food.  I spent this year's Buffett Eve with the Buffett-Master, who organizes this extravaganza every year, making endless ka-bobs and stocking the RV with everything good tailgaters might need.  I also appointed myself to the post of dessert dominatrix, and got to work making Cinnamon Yum Yums, Cherry Lemonade Bars and these, Margaritaville Cupcakes.  They were, according to what I was told at the party yesterday, the most amazing cupcakes you'll ever eat.  After all, what's better than cake and tequila??

Nibblin' on sponge cake...

 Margaritaville Cupcakes

(adapted from Homemade by Holman)

1 box yellow cake mix 

7 ounces lime juice
2 ounces tequila
1 ounce orange juice
3 large egg whites
2 tablespoons vegetable oil
Zest of 1 lime (about 2 teaspoons)

Combine the lime juice, tequila and orange juice in a small bowl.  In a larger bowl, combine cake mix, egg whites, oil and juice mixture until combined.  Add the lime zest and beat on medium high for 2 minutes.  Spoon into cupcake liners, about 2/3 full, and bake at 350 for 20 minutes.  Allow to cool completely.

Lime Cream Cheese Icing

8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp

2 tablespoons lime juice
4 cups powdered sugar
1 teaspoon lime zest

green gel food coloring

Beat the cream cheese and butter together until smooth and creamy, about 2 minutes.  Add lime juice and mix until incorporated.  Add powdered sugar, one cup at a time, until the icing is at your desired consistency (I like mine to be able to hold its shape).  Mix in the lime zest and green food coloring as desired.  Spoon into a pastry bag and use to ice cooled cupcakes.  Store in the refrigerator.

These totally make me the woman to blame...