Margarita Cake with Tequila Lime Buttercream


  • 1 stick (1/2 cup) (113g) unsalted butter, softened
  • 1 3/4 (350g) sugar
  • 4 eggs, room temperature ( eggs can be warmed by putting in a bowl of warm water)
  • 3 cups (342g) cake flour - **if you do not have cake flour, see note below
  • 1 Tablespoon plus 1/2 teaspoon (15g) baking powder
  • 1 teaspoon (6g) salt
  • 1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)
  • 1/4 cup (50g) vegetable oil
  • 1 teaspoon (4g) vanilla
  • **Substitution for Cake Flour: For each cup of all purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 tablespoons cornstarch. For this recipe, you will measure out 3 cups all purpose flour, remove 6 Tablespoon flour and replace with 6 Tablespoons of cornstarch. Whisk to blend.


  • 2 cups (4 sticks) (453g) unsalted butter, softened
  • 10 to 12 cups (1150g to 1380g) powdered sugar (measure by lightly spooning to a cup, then sift. I used 12 cups.)
  • 1 teaspoon (6g) salt - popcorn salt melts into the buttercream more easily
  • 4 Tablespoon (49g) lime juice (2 small limes)
  • 3 Tablespoons (37g) tequila
  • 2 teaspoons (11g) milk - milk is optional, you could also use lime juice or tequila

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