Margarita Cake
INGREDIENTS
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1 stick (1/2 cup) (113g) unsalted butter, softened
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1 3/4 (350g) sugar
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4 eggs, room temperature ( eggs can be warmed by putting in a bowl of warm water)
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3 cups (342g) cake flour - **if you do not have cake flour, see note below
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1 Tablespoon plus 1/2 teaspoon (15g) baking powder
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1 teaspoon (6g) salt - popcorn salt melts into the buttercream more easily
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1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)
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1/4 cup (50g) vegetable oil
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1 teaspoon (4g) vanilla
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**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
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2 cups (4 sticks) (453g) unsalted butter, softened
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10 to 12 cups (1150g to 1380g) powdered sugar (measure by lightly spooning to a cup, then sift. I used 12 cups.)
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1 teaspoon (6g) salt
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4 Tablespoon (49g) lime juice (2 small limes)
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3 Tablespoons (37g) tequila
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2 teaspoons (11g) milk - milk is optional, you could also use lime juice or tequila
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