It’s Hard to Take Pink Cupcakes Seriously…

So I haven’t posted in a couple of days, but that doesn’t mean I haven’t been baking. For some reason, possibly because I spend too much time at iheartcuppycakes and cupcake bakeshop, I have been obsessed with making cupcakes. Since Wednesday, I have made Orange with a Vanilla Bean Cream Cheese Icing, Red Velvet with Cream Cheese Icing, Vanilla Strawberry with Lemon Creme & Cream Cheese Icing, and just now, Strawberry Margarita Cuppys with a kicky Lime Cream Cheese icing. As you can see – cream cheese is ALWAYS in the icing somewhere. I didn’t mean for it to be with the Vanilla Strawberry cupcakes, but after I misread the Lemon Cream directions and cooked the living hell out of the cream, I had to take my mistake, sugar it up and throw in the cream cheese. believe it or not, that’s a fantastic icing. So tangy, but sweet – yum. i heard no complaint last night at our makeshift dinner party. While I was finishing up those cupcakes, Hubby was out back making his ribs again, along with a Beer Can Chicken. Talk about tasty, people – sticking a can of beer and spices up a chicken and plopping it on the grill is the way to go…I can’t say I have ever had tastier, juicier chicken.

Well kids, here is a look at all of the cupcakes made the past couple of days. Favorites? Well, the Strawberry Magaritas are super yummy, and the most different. Not rich, soooo (too) easy to eat…glad I made 20. The Vanilla Bean Icing is oh my God good – using real beans, though expensive, is definitely worth it if trying to make an impression. The Vanilla Strawberrys are also excellent – see iheartcuppycakes for that recipe (as well as the real lemon creme icing recipe and the Vanilla Bean Icing as well) I will post my recipe for the Margaritas below…Enjoy!

1 cup Strawberry Margarita mix

2 T. tequila

1 T. Grand Marnier

White cake mix

3 egg whites

2 Tbsp vegetable oil

Zest and Juice of One Lime

Beat egg whites until foamy, then add to stand mixer and add all ingredients at once. Mix on low for 30 seconds, then Medium for another 1 to 2 minutes.

Spoon the batter into a prepared muffin tin (fill the cups somewhere between 2/3 and 3/4 full) and bake at 350 for about 25 minutes or until a toothpick registers comes out clean. Remove the pan from the oven and cool 10 minutes, then allow to cool completely on a baking rack.

Once cool, pipe or spread on Lime Cream Cheese Icing.

Zest of 1/2 Lime

Juice from One Lime

4 cups Confectioners Sugar

8 oz Cream Cheese

1/2 stick Butter

Cream Butter in mixer, then add cream cheese and beat until smoothe. Add in half of sugar and all of juice and zest, mix well. Continue adding sugar until desired flavor and consistancy. Color with green food coloring (optional). You may want to chill icing before frosting cupcakes, especially if piping it on.