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Cocktail 'Box' Cupcakes 3 Ways

by Alix Traeger and Alexis Deboschnek featured in 4 Desserts For Coffee Lovers

Ingredients

for 12 cupcakes

  • 15 oz
    yellow cake mix, 1 box, prepared (425 g)

Margarita

  • 2 limes, zested, divided, plus more for garnish
  • ½ lime, juiced
  • 4 teaspoons
    tequila, divided

Mudslide

  • 4 teaspoons
    cocoa powder, divided, plus more for garnish
  • 4 teaspoons
    coffee liqueur, divided

Strawberry Daiquiri

  • ¼ cup
    strawberry jam, divided (80 g)
  • 4 teaspoons
    rum, divided
  • 16 oz
    white frosting, 3 cans (455 g)
    Calories 311
    Fat 8g
    Carbs 58g
    Fiber 1g
    Sugar 40g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the cake mix according to the package instructions.
  3. Divide the cake batter between 3 medium bowls.
  4. For the margarita cupcakes: Add the zest of 1 lime a bowl of cake batter and whisk to combine.
  5. For the mudslide cupcakes: Add 2 teaspoons of cocoa powder to another bowl of cake batter and whisk to combine.
  6. For the strawberry daiquiri cupcakes: Add 2 tablespoons of strawberry jam to the last bowl of cake batter and whisk to combine.
  7. Pour the batters into the prepared tin. Bake the cupcakes according to the package instructions, about 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  8. Remove the cupcakes from the oven and poke the surface of each one with a toothpick at least 8 times.
  9. For the margarita cupcakes: Brush the tops of the cupcakes with 2 teaspoons of tequila.
  10. For the mudslide cupcakes: Brush the tops of the cupcakes with 2 teaspoons of coffee liqueur.
  11. For the strawberry daiquiri cupcakes: Brush the tops of the cupcakes with 2 teaspoons of rum.
  12. Divide the frosting evenly between 3 medium bowls.
  13. For the margarita cupcakes: To one bowl, add the remaining zest of 1 lime, lime juice, and 2 teaspoons of tequila and stir to combine.
  14. For the mudslide cupcakes: To another bowl, add the remaining 2 teaspoons of cocoa powder and 2 teaspoons of coffee liqueur and stir to combine.
  15. For the strawberry daiquiri: To the last bowl, add the remaining 2 tablespoons of strawberry jam and 2 teaspoons of rum and stir to combine.
  16. Pipe each flavor of frosting onto the matching cupcakes. Sprinkle the margarita cupcakes with lime zest and the mudslide cupcakes with chocolate shavings.
  17. Enjoy!
 

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