MARGARITA CAKE WITH TEQUILA LIME BUTTERCREAM

We have made some alterations and this variant is currently exploding with taste and contains an extra kick out of our buttercream! This cake is an Immediate fiesta

Frozen Margarita Mix is the key ingredient for the lovely tanginess, which can be balanced using our Tequila Lime filling and frosting of the cake. The layers are both tender and moist, and also this cake recipe is acceptable for cupcakes!

MARGARITA CAKE

INGREDIENTS

1. 1 rod (1/2 cup) (113g) unsalted butter, softened
2. 1 3/4 (350g) glucose
3. 4 eggs, room temperature ( eggs could be heated by placing in a bowl of warm water)
4. 3 cups (342g) cake flour - **Should You not have cake flour, see note under
5. 1 Tablespoon and 1/2 tsp (15g) baking powder
6. 1 tsp (6g) salt
7. 1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 ounce can Bacardi brand non-alcoholic frozen concentrated mixer)
8. 1 tsp (4g) vanilla
9. **Substitution for Cake Flour: For every cup of all purpose flour in a recipe, then remove 2 Tablespoons of this purpose flour and substitute 2 tbsp cornstarch. With this recipe, you remove 6 Tablespoon flour may step out 3 cups all purpose flour and substitute 6 Tablespoons of cornstarch. Whisk to mix.
10. 10 to 12 cups (1150g into 1380g) powdered sugar (step by lightly spooning into a cup, and then sift. I used 12 cups)
11. 1 tsp (6g) salt - popcorn salt melts to the buttercream more readily
12. 2 tsp (11g) milk - milk is optional, you may also use lime juice or tequila

DIRECTIONS

1. Use wax paper or parchment paper at each pan's base.
2. In a medium bowl add the flour, baking powder and salt. Whisk to combine and set aside.
3. In another bowl, then add vanilla oil and the Margarita Mix. Put aside.
4. From the bowl of the mixer, cream the butter. Add the sugar and beat at medium speed for 4 to 5 minutes until lightened in color and fluffy. Add the eggs 1 at a time, mixing after each until the yellow is mixed into the mix.
5. Add the dry ingredients alternately with the margarita mix mixture, beginning and ending with dry ingredients ( 3 enhancements of dry and two enhancements of moist ingredients).
6. Bake in 350 degrees for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean or with a couple of crumbs.
7. Works nicely for cupcakes.
8. Combine until smooth. Add milk, salt, tequila, lime juice and the sugar. Mix on medium speed for 3 minutes including a little more liquid if desired or powdered sugar if too lean. Rate of mixer to minutes until the buttercream is smooth and creamy.

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