I can't tell you how excited I am to share this recipe.
Two of my favorite things: Margaritas and Cake Pops.
Finally combined into one little edible heavenly bite on a stick.
I've been dreaming of margarita cake pops for a long time,
and when I saw Bridget from Bake at 350 post these lemon cake pops,
shortly followed by Pioneer Woman's link to these margarita cupcakes...
I knew it was time to take the plunge.
Unfortunately I made these for a party and they were
completely devoured before I could get too many photos.
Inspiration comes from the above recipes, with a few tweaks. Mostly... I added more tequila!
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
5 limes, zested and juiced
1 cup buttermilk
1/4 cup tequila
Mix together dry ingredients in a separate bowl. Cream butter and sugar,
then add eggs one at a time. Add dry mix and buttermilk in alternating portions. Add in lime zest,
juice, and tequila and mix well. Bake at 350 F for about 40 minutes, or until done.
3/4 stick butter
2 egg whites
1/2 cup sugar
juice 1/2 lime
1 tsp tequila
Crumble cake and mix in just enough frosting to hold the cake together when squished into a ball.
Make cake balls. Dip the end of a paper lollipop stick into candy coating, then insert into cake ball.
Let set, then dip entire ball into candy coating and top as desired.
I had some pops that were topped with sea salt, but as those were the favorite,
they escaped without having their photo taken.
The rest [including the few pictured] were topped with candied lime zest.
Delicious, but a bit elaborate for just a cake pop topping!
Next time I will stick with the sea salt.
Still, they were a huge hit at the party- even Beau couldn't resist!
I highly recommend these if you are a margarita lover
[or I suppose they would be good with just the lime too.]