MARGARITA CAKE WITH TEQUILA LIME BUTTERCREAM
With Cinco de Mayo just around the corner, we have revisited an old favorite- Margarita Cake!
We’ve made some adjustments to our original Margarita Cake recipe, and this version is bursting with lemon-lime flavor and has an added kick from our tequila-lime buttercream! This cake is an instant fiesta!
INGREDIENTS
**Substitution for Cake Flour:
For each cup of all purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 tablespoons cornstarch. For this recipe, you will measure out 3 cups all purpose flour, remove 6 Tablespoon flour and replace with 6 Tablespoons of cornstarch. Whisk to blend.
FOR THE TEQUILA LIME BUTTERCREAM
DIRECTIONS
For the full intructions please click the link : www.mycakeschool.com
We’ve made some adjustments to our original Margarita Cake recipe, and this version is bursting with lemon-lime flavor and has an added kick from our tequila-lime buttercream! This cake is an instant fiesta!
INGREDIENTS
- 1 stick (1/2 cup) (113g) unsalted butter, softened
- 1 3/4 (350g) sugar
- 4 eggs, room temperature ( eggs can be warmed by putting in a bowl of warm water)
- 3 cups (342g) cake flour - **if you do not have cake flour, see note below
- 1 Tablespoon plus 1/2 teaspoon (15g) baking powder
- 1 teaspoon (6g) salt
- 1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)
- 1/4 cup (50g) vegetable oil
- 1 teaspoon (4g) vanilla
**Substitution for Cake Flour:
For each cup of all purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 tablespoons cornstarch. For this recipe, you will measure out 3 cups all purpose flour, remove 6 Tablespoon flour and replace with 6 Tablespoons of cornstarch. Whisk to blend.
FOR THE TEQUILA LIME BUTTERCREAM
- 2 cups (4 sticks) (453g) unsalted butter, softened
- 10 to 12 cups (1150g to 1380g) powdered sugar (measure by lightly spooning to a cup, then sift. I used 12 cups.)
- 1 teaspoon (6g) salt - popcorn salt melts into the buttercream more easily
- 4 Tablespoon (49g) lime juice (2 small limes)
- 3 Tablespoons (37g) tequila
- 2 teaspoons (11g) milk - milk is optional, you could also use lime juice or tequila
DIRECTIONS
- Preheat the oven to 350 degrees. Grease and flour three 8 inch pans. Use parchment paper or wax paper in the bottom of each pan.
- In a medium sized bowl add the flour, baking powder and salt. Whisk for 30 seconds to blend and set aside.
- In a separate bowl, add the thawed Margarita Mix, oil and vanilla. Set aside.
- In the bowl of your mixer, cream the softened butter. Slowly add the sugar and beat at medium speed for 4 to 5 minutes until lightened in color and fluffy. Add the eggs 1 at a time, blending after each until the yellow is blended into the mixture.
For the full intructions please click the link : www.mycakeschool.com
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