Margarita Cake with Tequila Lime Buttercream

mycakeschool.com

Becky Benton Moore

Love experimenting in the kitchen. It is my stress- relieving happy place. #instantpot #vortex+ #omni+

subheading: FOR THE CAKE:

1 stick (½ cup) (113g) unsalted butter, softened

1 ¾ (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 ½ teaspoon (15g) baking powder

1 teaspoon (6g) salt

1 ¼ cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)

¼ cup (50g) vegetable oil

1 teaspoon (4g) vanilla

note: *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.

subheading: FOR THE TEQUILA LIME BUTTERCREAM:

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

Directions at mycakeschool.com

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