Friday, May 4, 2012

What I Love: Margarita Cupcakes

Hi Everyone!
How is your Friday going?
With Cinco De Mayo tomorrow.. check out this gorgeous and brightly fun recipe for cupcakes!

Prep Time
30 Minutes
Total Time
1:45 Hr:Mins
24 cupcakes

Pretzel Mixture
1 1/2 cups crushed pretzels
1/4 cup butter or margarine, melted
2 tablespoons sugar

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
2 teaspoons grated lime peel
4 egg whites

1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Light Fat Free Key lime yogurt
2 teaspoons grated lime peel
1/3 cup coarsely crushed pretzels

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.
Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:
1 Serving (1 cupcake)Calories 180(Calories from Fat 60),Total Fat 7g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 5mg;Sodium 220mg;Total Carbohydrate 26g(Dietary Fiber 0g,Sugars 14g),Protein 2g;
Percent Daily Value*:Vitamin A 2.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe & Image from:


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