2 C. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 C sugar
1 Tbsp vanilla extract
1 C margarita mix (or any basic sweet and sour mixer)
5 egg whites, at room temperature
4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 C powdered sugar
Preheat oven to 350 degrees and prepare 2 cupcake pans.
In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
Beat in the vanilla extract, then margarita mix.
Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
Divide the batter between the cupcake molds.
Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
Slowly add in salt and sugar mixing until combined thoroughly.
Place bowl in fridge until cupcakes are cooled and ready to frost.
Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.
Makes about 24 cupcakes
I've posted these before from Homebased Mom, they are my favorite..Enjoy