Thursday, May 5, 2011


If your looking for a sweet treat in honor of Cinco de Mayo then this is a fabulous little recipe for you!

1 1/2cups crushed pretzels
1/4cup butter or margarine, melted
2tablespoons sugar
1box Betty Crocker® SuperMoist® white cake mix
1cup nonalcoholic margarita mix
1/3cup vegetable oil
2teaspoons grated lime peel
4egg whites
2containers (6 oz each) Yoplait® Light Fat Free key lime yogurt
1 1/2cups frozen whipped topping thawed
2teaspoons grated lime peel
1/3cup coarsely crushed pretzels

Heat oven to 350° F (325° F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

  1. 2
    In small bowl, combine 1 1/2 cups pretzels, butter, and sugar until blended. Spoon about 1/2 teaspoon pretzel mixture in each muffin cup.
  2. 3
    In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons lime peel, and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl, occasionally. Divide batter evenly among muffin cups (2/3 full).
  3. 4
    Bake 18 to 23 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.

  1. 5
    In medium bowl, fold whipped topping, lime yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with crushed pretzels.
Click here to see more recipes for Cinco de Mayo!


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