MARGARITA CAKE WITH TEQUILA LIME BUTTERCREAM

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Frozen Margarita Mix is our secret ingredient for the cake’s wonderful tanginess, which is perfectly balanced with our Tequila Lime filling and frosting. The layers are moist and soft, and this refreshing cake recipe is suitable for cupcakes also!
We tinted our Tequila Lime frosting with a little Americolor Electric Green for a nice lime green shade. You can leave it white if you prefer!
We used just three tablespoons of tequila for a generous batch of buttercream frosting and still found it to be very noticeable, however, you have some wiggle room! If you’d like to add a bit more, alter it to your liking!

INGREDIENTS

• 1 stick (1/2 cup) (113g) unsalted butter, softened
• 1 3/4 (350g) sugar
• 4 eggs, room temperature ( eggs can be warmed by putting in a bowl of warm water)
• 3 cups (342g) cake flour - **if you do not have cake flour, see note below
• 1 Tablespoon plus 1/2 teaspoon (15g) baking powder
• 1 teaspoon (6g) salt
• 1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)
• 1/4 cup (50g) vegetable oil
• 1 teaspoon (4g) vanilla
• **Substitution for Cake Flour: For each cup of all purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 tablespoons cornstarch. For this recipe, you will measure out 3 cups all purpose flour, remove 6 Tablespoon flour and replace with 6 Tablespoons of cornstarch. Whisk to blend.
• FOR THE TEQUILA LIME BUTTERCREAM
• 2 cups (4 sticks) (453g) unsalted butter, softened
• 10 to 12 cups (1150g to 1380g) powdered sugar (measure by lightly spooning to a cup, then sift. I used 12 cups.)
• 1 teaspoon (6g) salt - popcorn salt melts into the buttercream more easily
• 4 Tablespoon (49g) lime juice (2 small limes)
• 3 Tablespoons (37g) tequila
• 2 teaspoons (11g) milk - milk is optional, you could also use lime juice or tequila

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease and flour three 8 inch pans. Use parchment paper or wax paper in the bottom of each pan.
2. In a medium sized bowl add the flour, baking powder and salt. Whisk for 30 seconds to blend and set aside.
3. In a separate bowl, add the thawed Margarita Mix, oil and vanilla. Set aside.
4. ..............................

for full instruction please see : www.mycakeschool.com

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