Boozy Margarita Cake Balls Recipes

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BOOZY MARGARITA CAKE BALLS RECIPE



Boozy Margarita Cake Balls Recipe image

Who says you can't have your margarita and eat it too? This Boozy Margarita Cake Balls recipe is proof that you can have both! Enjoy our margarita loving friends!

Provided by Brandie Valenzuela

Categories     Cake

Number Of Ingredients 10

1 box white cake mix
1/4 cup canola or vegetable oil
3 eggs
1/2 cup tequila (plus 1 Tablespoon)
1/4 cup triple sec (plus 1 teaspoon)
2 limes (divided (juice & zest))
1 tub buttercream frosting
1/4 cup powdered sugar
12 ounces Wilton white candy melts
Coarse sparkling sugar

Steps:

  • 1. Preheat oven to 350°. Grease a 10 x 13 baking pan and set aside. 2. Line a large cookie sheet with wax or parchment paper and set aside. 3. In a large mixing bowl, add the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec and the juice and zest of 1 lime. Mix well until all ingredients are incorporated. 4. Spread the cake batter into a greased 10 x 13 pan and bake for 20-22 minutes or until an inserted toothpick comes out clean. 5. Allow cake to completely cool. 6. Once cooled, use 2 forks to break up the cake into small crumbs. Place cake crumbs in a large mixing bowl. 7. Add the tub of buttercream frosting, 1 Tablespoon tequila, 1 teaspoon triple sec, juice of one lime and powdered sugar to the cake crumbs. Mix well. Cover and chill for 30 minutes for easier handling. (Save the lime for lime zest in Step 12). 8. Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet. Freeze for 45 minutes. (Freezing is important and eliminates any cake ball crumbs falling into the melted chocolate). 9. Melt the white candy melts in a double boiler over medium heat, stirring occasionally (or use a Wilton candy warmer). 10. Dip the chilled cake balls into the melted white chocolate. Insert a toothpick into each cake ball and spoon the chocolate all over to cover each ball. Allow any excess chocolate to run off each cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon. 11. Immediately sprinkle with coarse sugar before the chocolate hardens. 12. Sprinkle lime zest on top of each sugared margarita cake ball. OPTIONAL: If you want more of a green color to your cake balls, melt 1/4 cup of Wilton bright green candy melts. Drizzle on top of each margarita cake ball. 13. Allow 20 minutes for the white chocolate to completely harden.

MARGARITA BALLS



Margarita Balls image

There are never enough of these! I could bring 12 dozen to my office and one co-worker (who's not a drinker) would eat them all. For those who don't like a strong alcohol flavor this is the way to go. Yumm! It's hard for me to estimate the prep time since I do bits and pieces at different times, so what I've listed is just assembly, not the time for blanching and grinding almonds and crushing cookies.

Provided by ReeLani

Categories     Dessert

Time 30m

Yield 48 balls

Number Of Ingredients 8

1 (12 ounce) box vanilla wafers, crushed into crumbs
1/2 lb ground blanched almond
4 ounces white chocolate, melted
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons lime juice
2 tablespoons light corn syrup
granulated sugar, for decoration

Steps:

  • Mix the crushed vanilla wafers with the ground almonds.
  • In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
  • Stir melted white chocolate and tequila mixture into crumb mixture.
  • Shape into 1" balls and roll in granulated sugar.
  • Store in refrigerator.

Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1, Cholesterol 0.5, Sodium 26.3, Carbohydrate 9.2, Fiber 0.6, Sugar 2.9, Protein 1.5

MARGARITA BALLS I



Margarita Balls I image

Right up there with Rum Balls.

Provided by Paula Cronin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 24

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
½ pound ground almonds
4 ounces white chocolate
¼ cup tequila
¼ cup orange marmalade
2 tablespoons light corn syrup

Steps:

  • Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
  • Melt four 1 oz squares white chocolate according to package directions.
  • In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
  • Shape into 1-inch balls and coat with sugar. Store in refrigerator.

Nutrition Facts : Calories 166 calories, Carbohydrate 18 g, Cholesterol 1 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 50.9 mg, Sugar 5.6 g

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