CAKE:
9 ounces Margarita Mixer, bottled liquid
3 ounces tequila
3/4 ounce Grand Marnier
1 (18.25 ounce) box white cake mix or use my homemade cake mix
3 large egg whites
2 Tablespoons canola -or- substitute with vegetable oil
1 Tablespoon lime zest

LIME BUTTER CREAM ICING:
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 Tablespoons lime juice, freshly squeezed
1/8 teaspoon salt
1 teaspoon lime zest
green food coloring, if desired
small lime slices for garnish, if desired

Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

Prepare cupcakes:

• Whisk together margarita mix, tequila and Grand Marnier in a small bowl.

• In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1 1/4 cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

• Spoon the batter into cupcake liners (about 3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.

Prepare icing:

• Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.

1. Pour the ingredients into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled cocktail glass rimmed with salt.