Okay, let me clarify before ya’ll get your panties in a twist that I’m dating an old man. (He’s 26).
I’m of that age. 18. I can legally buy cigarettes, go to strip clubs, sex shops and buy weapons. Hellllooo, sex, drugs, and rifles!
In fact, I’m older than 18. But I haven’t quite reached that age yet. You know, the drinking/gambling/going into bars without using a fake ID which I do not own and the idea of getting one scares me age.
I have a few months.
But I know my fair share about alcohol. In fact, I even took a Beer & Wine class at my local community college, so I’d say I know quite a bit about alcohol. Did you know Bourbon can only be called Bourbon if it is made in Bourbon, Kentucky? Holla’ with the spirits facts.
However, despite being a smidgen under age, I have had a sip or two of liquor. Yeah, it’s totally an abomination and I’ll definitely go to hell, but much to my mother’s chagrin, I know what a margarita is. And I know it’s freakin’ amazing.
Especially margaritas on the rocks. Made with Cazadores tequila and a splash of Cointreau, with a lime wedge for squeezing. I don’t need any of that neon green slushie crap, just give me the tequila and lime on the rocks and I’m set.
I mean … I will be set when I turn 21. Obviously.
Well, in case you were living under a rock, today is Cinco de Mayo which is a pretty big deal in my household.
We aren’t Mexican. We just like excuses to feast whenever possible. And Cinco de Mayo means stuffing our faces with yummy food. A definite big deal.
Normally my parents aren’t big booze drinkers. But come on. It’s Cinco de Mayo. That totally means the Mexicans are celebrating us to drink margaritas and eat our weight in enchiladas, right?
Or at least, have our margaritas in cupcake form. Bet you didn’t see that one coming, did you? I did. Because I have been plotting this for awhile now.
Remember what I said earlier? About my parents not being boozies? Well, we had zero tequila on hand. (I almost cried). So this recipe, which I originally adapted from Homemade by Holman, does not have alcohol in it –perfect for people underage who want a taste of what’s to come, or for those who have an aversion to booze and cupcakes being mixed together which, I have no idea who you are and do not wish to know you, either.
But they’re yummy without the liquor, and I’m sure you’ll be drinking enough anyways.
I made half the batch with some adorable candy tacos which were a cinch to make, and the other half I rolled in a crystal sugar to look like salt and topped with a snipped straw. Either design is adorable, but honestly, the candy tacos rock and are super impressive looking.
Want to start boozin’ the foodie way?
Margarita Cupcakes w/ Lime Cream Cheese Frosting
1 box white cake mix
7.5 ounces margarita mix, plus 1 Tablespoon
2 ounces orange juice, plus half an ounce of lime juice to make 2.5 oz
3 egg whites
2 T oil
1/2 pkg sugar free/fat free vanilla pudding
Zest of one lime, divided
2 cartons cream cheese frosting
2 tsp lime juice
1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, mix together cake mix, margarita mix, OJ mixture, egg whites, and oil until well blended. Stir in pudding mix and 3/4 of the lime zest to blend completely. Portion evenly into muffin tins and bake approximately 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Spoon frosting into a medium sized bowl. Stir in 2 tsp lime juice and the rest of the lime zest until well incorporated. Frost cooled cupcakes with lime cream cheese frosting. Sprinkle or roll edges in crystal sugar for salt-rimmed glass look. Top with a snipped off straw and garnish with lime peels or sliced limes, if desired.
Now, if you wanted to be a lush, just replace the orange juice with tequila, and the 1/2 ounce of lime juice with orange juice, as directed in the original recipe from the Holman’s blog.
For Candy Tacos
12 caramel candies, unwrapped
1 box Raisinettes, milk chocolate flavor
2 T shredded coconut, tinted green with 1-2 drops green food coloring
10 red gumdrops, coarsely chopped
1 red and 1 green small tube food coloring
1. Take a caramel in your hand, and using the heels of your hands, flatten into a small, flat circle. Roll sides together to form a taco shape, and soften edges if needed with your finger tips. Take 2-3 raisinettes (depending on how big the taco is) and place along the bottom of the taco shell, pushing gently to adhere. Using the green icing, lightly drizzle icing onto raisin candies. Take a pinch of green coconut to sprinkle on top for “lettuce.” Lastly, dab 2-3 small dots of red icing on top of coconut and adhere small pieces of red gumdrop for “tomatoes.” Let stand 5 minutes to harden up before topping cupcakes.
Plus, I have a thing for foods that look like foods they aren’t. You know.
Happy Cinco de Mayo!