MARGARITA CUPCAKES!

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

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

shawn

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