Strawberry Margarita Cake Bites + VIDEO


It’s been kind of cold to sip on a margarita, but there is no reason why we shouldn’t enjoy the margarita flavor in our cake. Aren’t the color of these Strawberry Margarita Cake Bites so pretty and timely for Valentine’s Day? I thought you might agree.

At first glance this looks like a girly dessert, but rest assured I have been feeding these cake bites to men; my husband, the contractor’s currently working in my house and my boys…all have loved this cake. It really is delicious.

For the strawberry margarita flavor, I used Bacardi Daiquiri Mixer and then added tequila to make it margarita-esque. The tequila added a nice background flavor, not that sharp boozy taste you often get when alcohol is added to a dessert like this. I want to serve alongside my Cocoa Mocha Cupcakes and Ooey Gooey Brownies for the perfect dessert buffet.


INGREDIENTS;
  • One package white cake mix
  • 3 egg whites
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 3/4 cup Bacardi Strawberry Daiquiri Mixer (if you buy the frozen one, thaw it first)
  • 1/3 cup tequila (I used Patron silver)
  • 1 cup heavy whipping cream
  • 2 Tablespoons confectioners' sugar
  • 2 Tablespoons lime zest plus more for garnish
  • French grey sea salt or fleur de sel
  • fresh strawberries

DIRECTIONS;
  1. Preheat oven to 350 degrees F.
  2. Combine cake mix with egg whites, water, oil, strawberry mix and tequila. Beat for 2-3 minutes on high until smooth.
  3. Pour batter into a 13 x 9 inch baking dish that has been greased and floured. Bake for 30 minutes until a toothpick inserted in the middle comes out clean. Cool completely. I like to serve my cake cold for this recipe so you can refrigerate for up to one day at this point.
  4. Using a 2-1/2-inch biscuit cutter, cut 12 circles out of the cake (more if you can).
  5. Make the whipped cream by beating the heavy cream, sugar and lime zest until stiff peaks form.
  6. Garnish each cake round with more lime zest, sea salt and fresh strawberries.

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Read The Original Full Recipe in Source (Thank You): noblepig.com
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