Sunday, June 21, 2009

First Swim

Awww, the joys of summer! Last night we got together with the gang for Eli's first swim. I finally got to try out my margarita cupcake recipe! We all had so much fun! I don't know what I am going to do without these ladies!

Here is Karen, Darcy and Bruce...

Aunt Jess and Eli...

Daddy and "E" getting ready for the big swim...

not crying yet!

everyone just watching the E man...

Happy baby!

Here is an underwater shot- I was a little nervous trying out the camera, but it still works!

I think we have a little water baby on our hands! He was perfect in the water!

Eventually, I took Eli out of the pool and we watched the "big kids" play!

the girls...

As promised, here is the Margarita Cupcake recipe!

1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest
Lime Buttercream Icing:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’)
sugarcane sugar & fresh limes (for garnish)
1. Preheat oven to 350º and prepare muffin pans.
2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.
3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.
4. Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.
5. Bake at recommended temperature on cake mix box (usually 325º - 350º) for 20 - 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.
6. In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
8. Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.
I saw this recipe a few weeks ago and I was trying to find an excuse to make it! A pool party seemed like the perfect excuse!