Happy Cinco de Mayo, everyone! I hope you’re reading this with festive food in front of you. It might be early, but how about a margarita? Honestly, I’m going to have to be careful here. If I don’t watch myself, I’ll wind up writing a 20-page essay about the glory of the margarita and never actually get to the dessert I made.
Because margaritas are just…yeah. I don’t have to explain, do I? They’re nice. Let’s leave it at that. But because it’s still morning where I am, I decided to start the day with these little bundt cakes instead.
This cake is refreshing and delightful! And the best part is that it ushers in spring and Cinco de Mayo without much struggle on your part. Yep, kids, I did it again. Doctored cake mix! Why not? I have absolutely no ego when it comes to this kind of thing. I have three small kids. I work outside the home as well. Quick fixes with mixes? Totally my thing! Especially when it produces results like this:
Aaaaaah. Refreshing! Especially because these are so small and cute, just like tequila shots. Nope, I didn’t just say that. I meant to say that they’re bite-sized and the glaze is heaven. Zesty and sweet, all at once!
See all the lime zest lurking in the glaze like a good friend? It tops the cake perfectly, giving it that added zing without overpowering the base too much. To be honest, though, I could eat the glaze by itself all day. It’s like a jolt for my taste buds.
This cake works in other shapes too, by the way. I took half of the batter and made a loaf cake, just to see what would happen. The result was great! A soft crumb, topped with the dripping glaze…mmm.
When it comes to cuteness, I’m still a fan of the mini-bundts. But whatever you have, use it! This will bake well in cake form. In terms of baking, be aware that you should add about 10 minutes to oven time if you’re not making little teeny bitty cakes. I’m sorry, but they’re just so cute. Why wouldn’t you go for cute?
Folks, I’ve got some cake and a margarita to get to. And some serious fish taco action as well. So pardon me while I get my pico de gallo and lime fix, and enjoy this recipe for a great holiday! Happy Cinco de Mayo!
- 1 box white cake mix
- 1 and 1/2 cups margarita mix
- 2 tablespoons vegetable oil
- 3 egg whites
- 2 tablespoons lime zest
- 1 cup powdered sugar
- 5-6 tablespoons lime juice
- 1 tablespoon lime zest
Preheat the oven to 350. Coat a mini-bundt pan with cooking spray.
In a bowl, combine all of the cake ingredients and mix thoroughly until smooth. You can do this by hand, but beat for 1-2 minutes to ensure everything is incorporated.
Pour the batter into the pan and bake for 20-25 minutes until the cakes are golden but not browned on the edges.
NOTE: If you are using a bigger pan, allow for about 30 minutes of baking time.
While the cakes are cooling, mix the glaze. Add the lime juice to the powdered sugar until the mixture is smooth. Stir in the lime zest.
Using a spoon, dribble the glaze over the cakes, allowing it to drip over the sides. Let the glaze set (it takes a few minutes). Serve!
This Post Has 4 Comments
I could go for one (or three) of these today!! Love that glaze!
I ate the leftover glaze with a spoon. But now I’m heading toward an actual margarita. Yay for this holiday!
I’d looooooooooooove to taste these cakes!!
They looks super tempting.
Unfortunately we don’t have here margarita mix…
Do you have limeade? That would work too!
I miss so much about food in Israel, but I do need margaritas! 🙂