Margarita Cake Non Alcoholic Food

MARGARITA CUPCAKES! (EASY) (ALCOHOL FREE)

Steps:

• Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
• Place Cupcakes in oven and bake for 22 minutes.
• While the cupcakes are baking, it is time to make the icing!
• Mix the cream cheese and butter till well combined.
• Then mix in the vanilla and slowly add the powdered sugar.
• Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
• Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
• After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
• If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
• I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.

MARGARITA CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 10 cup bundt pan; set aside.
• In a mixing bowl add all of the cake ingredients.
• Using an electric mixer, set on low, beat until ingredients are combined. Turn mixer to medium and continue to beat for 4 minutes. Pour into a prepared pan.
• Bake in preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool in pan for 10 minutes, then invert onto a cake plate and cool completely.
• Combine confectioners sugar with lime juice and whisk until smooth. Drizzle over cake. Garnish as desired with lime peel.

NON-ALCOHOLIC MARGARITA

Steps:

• Combine the lime juice, orange juice and agave in a spouted measuring cup. Pour into a 12-compartment ice cube tray and freeze until solid, at least 4 hours and up to overnight.
• Pour the salt into a small dish. Dip the rims of 2 glasses in water, then dip the rims in the salt to coat.
• Combine the ice cubes, seltzer and frozen juice cubes in a blender and blend on high until smooth and pourable. Pour into the prepared glasses and serve immediately.

MARGARITA CAKE (NON ALCOHOLIC)

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans. ) grease bottom only of 13 x 9 x 2-inch rectangular pan with shortening and lightly flour.
• Mix pretzels, sugar, and butter in medium bowl. Sprinkle evenly on bottom of pan; press gently.
• Beat cake mix, margarita mix, oil, lime peel, and egg whites in a large bowl with a electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Pour batter over the pretzel mixture.
• Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours.
• Frost with whipped topping and sprinkle with lime peel. Store covered in refrigerator.

EASY MARGARITA CAKE

Steps:

• Heat oven 350°F. Coat 13x9x2-inch pan with nonstick cooking spray.
• In medium bowl, mix pretzels, brown sugar and melted butter. Press into pan.
• In large bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed. Carefully pour batter over pretzel mixture.
• Bake 25-30 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely. Frost with whipped topping; sprinkle with additional lime rind. Refrigerate.

MARGARITA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
• Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

MARGARITA CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.
• 3. Place all cake ingredients in a large bowl. With an electric hand mixer, start beating on low to combine ingredients. When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.
• 4. Pour cake mix into prepared pan.
• 5. Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.
• 6. Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.
• 7. While cake cools mix powdered sugar and 3 tablespoons of margarita mix, adding more margarita mix if necessary to achieve a smooth consistency.
• 8. Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.
• 9. Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.