Sunday, April 28, 2013
She used a German Chocolate cake mix, I think it would have been good with Devil's Food too. We couldn't find a poking device that was the right size so next time I'm planning on making bigger holes but overall it was super good. Definitely a do again.
1 box chocolate cake mix
1 cube butter melted
1 cup milk
1/2 c. flour
1 can sweetened condensed milk
8 oz caramel topping
2 cups whipping cream
1 cup (ish) powdered sugar
1 tsp vanilla extract
crunched Health bar for garnish
caramel topping for garnish
Prepare cake batter with cake mix, eggs, butter, milk, and flour. Mix until fluffy; about 3 min on med high speed. Fill cupcake liners 2/3 full (1/4 c.) and bake for 18-20 min at 350 degrees.
While cupcakes are baking mix caramel and sweetened condensed milk in a mixing bowl. Remove cupcakes from pan and place on cooling rack over a baking sheet. With a skewer poke holes in the warm cupcakes and using a spoon drizzle caramel mix over the cupcakes. Be patient and use most of the caramel. On a cake you would just pour it and walk away but you do have to babysit the cupcakes and give them a couple of layers.
Whip whipping cream, add vanilla and powdered sugar. Pipe onto cupcakes. Garnish with candy bars and caramel drizzle.
Refrigerate cupcakes until ready to serve.
I was feeling pretty good and had a Sunday afternoon to kill while we waited for ribs to smoke (another post altogether) so these cupcakes made their debut. I think that the lime could have been a little bit stronger...possibly use regular margaria mix instead of strawberry or just increase the lime juice but overall I really liked them. I loved that there was a little salt on the frosting to help cut the sweet and give it that bit of margarita authenticness. Well, authentic as a virgin margarita can be :)
Strawberry Margarita Cupcakes
2 dozen cupcakes
1 box white cake mix
1/2 c. flour
4 large eggs
1 cup oil
1/2 c. strawberry margarita mix
1/2 c. pureed sweetened strawberries (I used frozen)
1/4 c. lime juice
1 small box strawberry jell-o
2 pounds powdered sugar
2 cubes butter (1 cup)
2 tsp vanilla
1/4 c. pureed strawberries
3 Tbs strawberry margarita mix
1 Tbs lime juice
1. Preheat oven to 350. Line muffin tins with wrappers and set aside
2. In mixer bowl combine cake mix, flour, eggs, oil, pureed strawberries, margarita mix, lime juice and jello. Mix on med for 3 minutes until batter is well combined and starting to get thick. Fill muffin tins 2/3 full. I usually use a 1/4 c. measuring cup. Bake for 18-19 minutes. Remove from oven and let cool completely on cooling racks
3. Prepare frosting: In mixer bowl beat butter until fluffy. Add strawberry puree on low and beat until smooth. With the mixer on low speed slowly add sugar. Alternate with the margarita mix/lime juice until well combined. Beat on high speed until frosting is light and fluffy. Pipe onto cupcakes. Garnish with a sprinkle of salt.
Black Bean Salsa
2 15 oz cans black beans, rinsed
3 avocados, peeled, cored, diced
1 yellow bell pepper, diced fine
1 orange bell pepper, diced fine
1 green bell pepper, diced fine
1 bunch green onions, sliced
1/2 medium red onion, diced fine
1 can yellow/white corn drained
3 cans regular Rotel
1 bunch cilantro stems removed and chopped finely
3 TBS garlic
1 1/2 tsp salt
1/2 tsp black pepper
1 teaspoon hot sauce or to taste
Add all ingredient together in a large bowl. Taste and adjust flavors as you go. Chill several hours or overnight. Adjust seasoning level after the salsa sits overnight and the flavors blend together. Serve with tortilla chips.