Strawberry Lime Margarita Cupcakes

Fixings
Cupcakes:

2 cups new strawberries
1 ½ cups sugar, isolated
2 eggs
½ cup margarine, mellowed
1 teaspoon vanilla
½ teaspoon salt
2 cups self-rising flour
Icing:

¾ cup margarine, mellowed
¼ cup lime juice
1 teaspoon lime zing
3 ½-4 cups powdered sugar
2-3 tablespoons milk
green food shading, discretionary
Trims:

lime zing
fit salt
Guidelines
Heat broiler to 350 degrees. Line cupcake tins with 18 paper liners.
Pound the berries with ½ cup sugar in a medium bowl. In another bowl, cream the margarine with outstanding cup of sugar. Race in the eggs, salt and vanilla. On the other hand add the berries and flour. Mix until recently joined.
Spoon into cupcake liners. Heat for 16 to 18 minutes, until focus springs to the touch. Permit to cool.
In a blender, consolidate the spread, lime squeeze and lime zing. On the other hand whip in the powdered sugar and milk until smooth and rich. Whenever wanted, add green food shading. Ice cooled cupcakes.
Enliven the highest points of every margarita cupcake with a strawberry and lime cuts, and uniformly disperse lime zing and salt.

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