Margarita Cake Recipes

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MARGARITA CAKE



Margarita Cake image

This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?-Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 can (10 ounces) frozen nonalcoholic margarita mix, thawed
4 large eggs, room temperature
1/2 cup butter, softened
2 tablespoons lime juice
3 teaspoons grated lime zest
GLAZE:
1-1/2 cups confectioners' sugar
3 tablespoons lime juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.

Nutrition Facts : Calories 284 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 379mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

MARGARITA CAKE



Margarita Cake image

Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 15

Number Of Ingredients 11

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup bottled nonalcoholic margarita mix
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

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.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

MARGARITA CAKE



Margarita Cake image

A margarita - tequila, lime juice, triple sec - is baked into a cake mix.

Provided by Carol

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 12

1 (18.25 ounce) package orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup vegetable oil
⅔ cup water
¼ cup lemon juice
¼ cup tequila
2 tablespoons triple sec liqueur
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
  • To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 53.7 g, Cholesterol 62.9 mg, Fat 16 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 418.2 mg, Sugar 36.6 g

MARGARITA CAKE



Margarita Cake image

Make and share this Margarita Cake recipe from Food.com.

Provided by Just Cher

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 package lemon cake mix
1 (4 ounce) package instant lemon pudding mix
1/2 cup vegetable oil
1/2 cup frozen limeade concentrate
1/4 cup water
4 large eggs, lightly beaten
1/2 cup gold tequila
2 tablespoons triple sec
1 1/2 tablespoons tequila
1 tablespoon triple sec
1/4 teaspoon lime zest
1 tablespoon fresh lime juice
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees, grease& flour a bundt pan.
  • Set aside.
  • Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
  • Beat for 5 minutes at medium speed with an electric mixer.
  • Pour batter in prepared bundt pan.
  • Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
  • Cool on a wire rack for 10-15 minutes.
  • Remove from pan and cool completely.
  • Spoon tequila lime glaze over cooled cake.
  • Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
  • Stir until well blended.
  • Add more powdered sugar for a thicker glaze.

THE PERFECT MARGARITA



The Perfect Margarita image

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

Provided by Chef John

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8

1 lime wedge
1 pinch coarse sea salt to taste
1 large ice cube
ice
2 fluid ounces white tequila
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1 slice lime

Steps:

  • Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
  • Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g

MARGARITA CUPCAKES



Margarita Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 tablespoons gold tequila
1 lime, finely zested and juiced
1 lime, finely zested and juiced
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar (one 1-pound box)
2 tablespoons freshly squeezed lime juice
Pinch salt
1 lime
1/4 cup granulated sugar
1 tablespoon lime zest
1 teaspoon salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
  • Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined.
  • Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
  • For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
  • For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.

MARGARITA CUPCAKES



Margarita Cupcakes image

These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3/4 cup frozen nonalcoholic margarita mix, thawed
1/3 cup vegetable oil
3 large eggs, room temperature
3 to 4 tablespoons Key lime juice, divided
1 tablespoon meringue powder
1 teaspoon water
3-1/2 to 4 cups confectioners' sugar
1 cup vegetable shortening
Optional: Lime zest and lime slices

Steps:

  • Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

ORANGE AND LIME MARGARITA



Orange and Lime Margarita image

This margarita, made with freshly squeezed orange juice, lime juice, and agave for a natural sweetener, is light, refreshing, and not too sweet. Salt or sugar rim optional.

Provided by CookingWithShelia

Categories     Margaritas

Time 5m

Yield 2

Number Of Ingredients 6

2 ounces freshly squeezed orange juice
1 ounce freshly squeezed lime juice
1 ounce tequila
1 tablespoon agave syrup
ice as needed
orange twist

Steps:

  • Pour orange juice, lime juice, tequila, and agave syrup into a cocktail shaker. Add ice and shake well. Strain into a margarita glass and serve with an orange twist.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.7 mg

MARGARITA CAKE



Margarita Cake image

I took this from a Williams-Sonoma cooking class. They were giving out samples, my husband and I kept going to the back of the line to get more. SO YUMMY!

Provided by Tendoy5

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 8

1 (18 1/4 ounce) package lemon cake mix
1 (5 1/8 ounce) package instant lemon pudding mix
1/3 cup oil
4 eggs
1/2 cup water
1/2 cup margarita mix
2 cups powdered sugar
1/3 cup margarita mix

Steps:

  • Preheat oven at 325 degrees. Grease and flour 9x13 pan.
  • Mix all ingredients until well blended.
  • Pour batter into pan and bake 40-45 minutes.
  • Whisk together sifted powdered sugar and margarita mix.
  • After baking, let cake cool for 10 minutes. Poke with a fork or wooden skewer.
  • Pour the glaze over the top of the cake.

Nutrition Facts : Calories 4649.7, Fat 153.7, SaturatedFat 24.8, Cholesterol 856.4, Sodium 5605.5, Carbohydrate 782.3, Fiber 5.7, Sugar 460.7, Protein 47.9

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