Strawberry Margarita Cupcakes = Yum!

I enjoy cooking and baking as a creative outlet. Luckily, I've been able to channel that urge towards Bible Study and weekend get-a-ways with friends so that Dave and I don't get too fat eating all the fun foods I want to make.

Here in Fresno, it is starting to warm up, so a summer dessert sounded enticing.  A wonderful mentor of mine, Betty Crocker, emailed this recipe to me. I tweaked it a bit and viola, a lovely summer dessert that is so easy, but looks like you spent time on it =)

The recipe is below with the pictures of my creations.  I chose to make cupcakes instead of a cake (easier in a Bible Study setting to go without plates). The frosting is simply whip cream with grated lime peel.  I wanted a more margarita taste, so I added lime juice to my frosting (about 2 tablespoons).  It was TASTY!! Enjoy!

Recipe:

Strawberry Margarita Cake

Nonalcoholic strawberry margarita

mix makes this party cake a great

addition to picnics and potlucks.

Prep Time: 10 min

Total Time: 1 hour 43 min

Makes: 12 servings

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix

1 box Betty Crocker® SuperMoist® white cake mix

Vegetable oil and egg whites called for on cake mix box

1 tablespoon grated lime peel

1 container (8 oz) frozen whipped topping, thawed

Strawberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking

spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.

2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into

pan. Bake and cool and directed on box.

3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries.

Store covered in refrigerator.

High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High

Altitude cake mix directions for 13x9-inch pan.