Archive for July, 2013

Buttercream Frosting

1/2 cup butter, softened

1/2 cup shortening

1 tsp clear vanilla

2 pounds confectioners’ sugar

3 tbsp milk

Cream butter & shortening until smooth.  Add vanilla.  Sift in confectioners’ sugar 1 cup at a time, frosting will appear dry when complete.  Add milk 1 tbsp at a time until desired consistency.

Kahlua Cupcakes



1 (18 ounce) box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup oil
1 cup Kahlua
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

Mix all ingredients except the chocolate chips with mixer until smooth.

Fold in chips.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Margarita Cupcakes

margcake1 margcake2

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup orange juice

1/4 cup lemon juice

1/4 cup tequila

2 tablespoons triple sec liqueur

2-3 cups confectioners’ sugar

1/4 cup butter

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

Preheat oven to 350 degrees F (175 degrees C). Prepare muffin pans.

In a large bowl combine cake mix, pudding mix, eggs, oil, orange juice, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

Pour batter into prepared muffin cups. Bake in the preheated oven for approx 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove to rack and cool completely before frosting.

To make the frosting: In a small bowl, combine butter and confectioners’ sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Add more confectioners’ sugar if you want it to be thicker.