Margarita Cupcakes

Step 1: Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

Step 2: In a small bowl, combine the margarita mix, tequila and Grand Marnier. IMPORTANT: Measure out 1 1/4 cups for the recipe and set aside

Step 3: Pour the rest of the margarita mix in an ice-filled and drink it while making the cupcakes!

Step 4: Place cake mix, egg whites, canola oil, lime zest and the 1 1/4 cups reserved margarita mixture in the bowl of your mixer. Mix on low speed for about 30 seconds, stopping to make sure all the cake mix is scraped up from the bottom, and then mix for two additional minutes at medium speed.

Step 5: Pour the batter into the cupcake tins, about 3/4 full. Bake for 20-22 min, or until toothpick inserted in center comes out clean.

Step 6: Let cupcakes cool for about 5 minutes, then remove them from the tins to a rack and let them cool completely.

Step 7: Pour about 2-3 tablespoons of tequila into a small bowl. With a silicone brush, brush the tops of each cupcake with the tequila. Repeat.

Step 8: While cupcakes are baking, prepare the icing.

Step 9: In the bowl of your electric mixer, beat the butter until it is light and fluffy. Add the lime juice, salt, and zest and mix until throroughly combined. It may curdle a bit.

Step 10: Add about 3 cups of the powdered sugar and blend at a low speed until incorporated, then beat at a high speed until smooth and creamy. Reduce speed and add more powdered sugar, about a quarter cup at a time, until it reaches a good consistency for how you want to use it. If you are going to pipe the icing, it should be a bit stiff.

Step 11: Optional: use a bit of green food coloring (careful, just a little teeny bit!!!)if you want a green tint.

Step 12: Frost the cupcakes however you like. If piping, consider sprinkling sugar crystals on the outside spiral, to make it look like a margarita. Add a small half-slice of key lime as a garnish. Or sprinkle lime zest over frosted cupcakes.