Soooooo…. I really wanted to publish this recipe before Cinco de Mayo. Then, I had it in my crazy head that I could be in a show called “Oklahoma!” by Rodgers and Hammerstein which included 9 runnings of the show last week! Plus chair our non-profit organization’s meeting on Saturday morning before a show at 2 and 6pm. Plus, get my homework done for Positive Psychology. The two kids are still alive though – no worries.
So, instead I will post it now and you can still make them because they are still a great summery treat with the citrus flavor.
PLUS – get this – the topping is NOT Cool Whip. Nope. No polysorbate 60 or hydrogenated oils. I know. We’re all crying inside, too. This recipe includes a stabilized whipped cream topping that you could use anywhere that you use Cool Whip. It rocks: it’s easy, it needs just a handful of ingredients, and it tastes divine. If you don’t care for lime flavored things, at least read and try the topping.
1 box of white cake mix
10 oz. NON- alcoholic frozen Bacardi margarita mix (or 1 and 1/4 cups of any margarita mix), liquid or thawed
2 Tb. lime zest
ingredients for cake per box (usually 3 eggs or egg whites and a little oil)
1. Make the white cake per the directions on the box EXCEPT add the 10 oz. (1 and 1/4 cups) of margarita mix instead of the water.
2. Cool cupcakes.
Stabilized Whipped Cream
enough to top 24 cupcakes
1 tsp. unflavored gelatin (I use Knox)
2 Tb. cold water
2 cups heavy cream
1 tsp. vanilla (or any flavor you want, I added some lime zest. Lime powder would have been great for the cupcakes)
1/4-1/2 cup powdered sugar
1. Sprinkle the gelatin on top of the cold water in a microwave safe dish or small pot. Let sit for 5 minutes.
2. Warm up the gelatin on low until dissolved. Use low/medium setting on stovetop or 50% power for the microwave.
3. Once dissolved, allow to cool to room temperature. This part is a little tricky… if it sits a long time it will gel. That’s okay. Just heat it up a tiny bit. No worries.
4. Beat the heavy cream in a mixer on high. Do this 1-2 minutes, or until you see streaks in the cream.
5. Drizzle in the gelatin and vanilla. Mix in.
6. Add the powdered sugar. Mix this on high as well to MEDIUM peaks!!
Voila! You have your own stabilized whipped cream. I put it in my pastry bag with my 1M Wilton tip to make the cupcake swirls. It holds the shape rather well. I cannot tell you for how long the stabilized whipped cream will hold…. the cupcakes and cakes I have made with it are consumed within 24 hours.
Whipped Cream Recipe from King Arthur Flour’s “Whole Grain Baking”