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Chocolate/tequila cake

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Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in lime juice, lime zest, and oil, and mix at a low speed until fully incorporated. Divide batter evenly between the prepared cake pans (about 300 grams per pan). Bake for 32-35 minutes, or until a toothpick comes out clean.

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Preheat the oven to 350 degrees F. Prepare a 9 ½ inch Bundt cake pan with butter and dust lightly with flour. In a medium bowl, combine the flour and baking powder. In a large mixing bowl or standard mixer, beat the butter and sugar together. Once blended and fluffy in texture, beat in the eggs one at a time.

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For the frosting, mix the softened butter until smooth. Slowly add the powdered sugar, salt, tequila, lime juice and milk. Mix on medium speed for 3 minutes adding a bit more liquid if needed or more powdered sugar if too thin. Reduce speed of mixer to low and mix 3 more minutes or until the buttercream is creamy and smooth.

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Instructions. 1- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan (I used Baking Joy spray). In a large bowl (or stand mixer), combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

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8. Add the lime juice, tequila and lime zest and beat on medium speed until incorporated. 9. Add the remaining dry ingredients and beat on medium speed until well combined and smooth. 10. Divide the batter evenly between the cake pans and spread evenly. 11.

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For the cake: Preheat your oven to 350 degrees F and spray the inside of a 10 cup bundt pan with nonstick cooking spray and then set it aside. In a measuring cup, combine the milk and tequila, and then set it aside. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.

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Make the glaze. Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth. Use a pastry brush to brush the glaze all over the surface of the cake.

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Grease and flour a 10-inch Bundt pan. To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the.

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Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan. To make the cake: Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess. In a small bowl, whisk together the flour, masa harina, baking powder, and salt. Set aside.

Patron Tequila Cake

5 cups confectioners' sugar. 1 tablespoon tequila. 1 teaspoon finely grated orange zest. 2 teaspoons fresh squeezed orange juice. 5 teaspoons grenadine. orange icing color, optional. 12 - 14 cherries, optional. 12 - 14 quarter slices of orange, optional. Cook Mode Prevent your screen from going dark.

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Beat the cream cheese and butter on the lowest speed of the mixer until well blended. Add the sugar and continue to beat until blended. Add the eggs, one at a time, mixing each in thoroughly before adding the next one. Add the flour, salt, lime zest, tequila, and juice. Mix just until blended and smooth.

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3 tbsp tequila. To begin with, grease and line a 9 inch round cake tin with butter and baking paper. Preheat the oven to a 175 C. In a large bowl, sift the baking powder and flour. Keep aside. In a separate bowl, beat the butter and sugar using an electric beater, until the mixture is pale and fluffy. Add the eggs, one by one, beating slightly.

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Sift the flours, dried buttermilk, baking powder, and salt into a medium bowl. Whisk to combine and set aside. In a stand mixer, add sugar, butter, cake enhancer (optional), orange zest, and vanilla. Beat on a medium speed until light and fluffy, about 5- 8 minutes. Scrape down the sides as needed.

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Line a muffin tin (s) with paper cupcake liners. Mix cake mix according to directions, reducing liquid by 2 Tablespoons. Stir in lime juice, zest and tequila. Divide the batter evenly between muffin cups. Bake for 12-17 minutes. Cupcakes are done when toothpick inserted in center comes out clean.