AGAVE MARGARITA
This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco. Just remember, fresh is best - See variations at end of instructions! Try one or make them all! Taken from Bon Appetit May '12.
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour some kosher salt into a small dish; rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt.
- Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well.
- Strain into prepared glass. Garnish with second lime slice.
- DIFFERENT VARIATIONS -.
- Fruity: Muddle 3 blackberries with agave syrup in a cocktail shaker until berries are lightly crushed and juices are released. Continue with above recipe.
- Spicy: Muddle 2 thin rounds of jalapeno with agave syrup in a cocktail shaker until peppers begin to fall apart. For a less-spicy version, remove the seeds first. Continue with above recipe.
- Bright: Steep 1 hibiscus teabag or 1 teaspoons dried hibiscus flowers with 4 oz. of hot water for 10 minutes. Discard tea bag/flowers and let tea cool. Gently spoon some tea OVER margarita, forming a red layer on top. (STUNNING!).
MARGARITA CUPCAKES
Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.
Provided by Krystallynn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
- Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g
AGAVE MANGO MARGARITA CUPCAKES WITH SEA SALT
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt set aside. In a small bowl, combine mango purée, lime juice and zest, and buttermilk set aside. In a mixing bowl, cream butter until fluffy. Add agave mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack cool. Frost with Mango Lime Buttercream frosting and sprinkle with additional sea salt and nonpareils, if desired.MANGO LIME BUTTERCREAM FROSTING:In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime juice and zest, and agave mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.
Nutrition Facts : Nutritional Facts Serves
MANGO MARGARITA CUPCAKES
Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes.
Provided by KateL
Categories Dessert
Time 1h5m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
- Dice mango; reserve.
- Combine flour, baking powder and salt.
- On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
- Add eggs and mango baby food; beat until blended.
- On low speed, gradually beat in flour mixture.
- Stir in diced mango and 1 teaspoon lime zest.
- Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
- Cool 10 minutes. Transfer from pan to rack; cool completely.
- FROSTING:.
- On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
- On low speed, gradually beat in confectioners' sugar.
- Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
- If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
- Cut remaining 1/2 mango into small thin wedges.
- If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 15, Cholesterol 92.5, Sodium 296.4, Carbohydrate 63.2, Fiber 1, Sugar 51.8, Protein 3.1
AGAVE MANGO MARGARITA CUPCAKES WITH SEA SALT
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt set aside. In a small bowl, combine mango purée, lime juice and zest, and buttermilk set aside. In a mixing bowl, cream butter until fluffy. Add agave mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack cool. Frost with Mango Lime Buttercream frosting and sprinkle with additional sea salt and nonpareils, if desired.MANGO LIME BUTTERCREAM FROSTING:In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime juice and zest, and agave mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.
Nutrition Facts : Nutritional Facts Serves
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