1 box white cake mix
Margarita mix (to replace the water, see box for amount)
eggs (see box for amount)
oil (see box for amount)
5 drops green food coloring
1 stick unsalted butter, softened at room temp
1 8 oz package cream cheese, softened at room temp
2 limes, zested
additional lime juice if needed to yield 1/4 c total
1 tsp vanilla extract
1 bag powdered sugar (about 6-7 cups)
5-10 drops green food coloring
|Sadly, I forgot to sugar my rims|
1 can/jar key lime pie filling
24 pieces fruit slice candy
kosher/sea salt (coarse)
24 small disposable 8 oz clear tumblers
12 straws, cut in half
Make cake batter according to package directions, substituting the margarita mix for water, and adding food coloring before mixing. If possible use a light, shiny metal pan to bake the cupcakes (the darker the pan, the more the cake will be brown). Let cool completely.
In a mixer bowl, add butter, cream cheese, lime zest, 1/4 cup lime juice, food coloring and vanilla extract. Whip until fluffy and well blended. Add sugar 2 cups at a time whipping into frosting frosting and cleaning the edges of the bowl with a scraped. Continue adding sugar until frosting forms stiff peaks.
If you are going all the way with the cup cakes, set up 2 bowls larger than the rims of the cups. Add lime juice to one, and coarse sugar to the other. Make sugar rims on the glasses by dipping the cups in the juice and then sugar.
Divide the pie filling among the sugar-rimmed cups. Place a cupcake in each cup over the filling, and top with a generous amount of frosting. Place a fruit slice candy on each, stick a straw in, and lightly sprinkle the tops with coarse sugar and a pinch of kosher or sea salt.