Earlier this year I went to Mexico on a much needed vacation with my husband. In many ways this vacation was a honeymoon re-do since our original honeymoon was a disaster.
We chose an all-inclusive resort, the Iberostar Maya, which I cannot say enough nice things about. It was a wonderful vacation full of great food, great drinks, and coatis.
These Margarita Cake Pops are inspired by the awesome margaritas we slurped down daily in Mexico. They were the perfect combination of tangy lime, bold tequila, and crunchy salt.
When you add those flavors to cake pop magical things happen.
These pops start our like ordinary vanilla cake pops, but instead of milk, I add fresh squeezed lime juice, triple sec, and tequila. And instead of sprinkles, I add a few flecks of course sea salt to the top.
These cake pops are pretty mild, once you bake them most the alcohol bakes off and just the flavor remains. However, it you’re up for something a bit more extreme, dunk each pop into tequila after it bakes. The cake will absorb the alcohol and be a specular bomb booze.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- ¼ cup fresh squeezed lime juice
- ⅛ cup tequila
- ⅛ cup triple sec
- Vanilla Almond bark for coating
- Green food dye
- 1 tablespoon course sea salt
- assorted sprinkles (optional)
- Combine flour, baking powder, and salt. Set aside
- Combine lime juice, tequila, and triple sec. Set aside.
- In a separate bowl, beat together butter and sugar until light and creamy. Beat in eggs and vanilla.
- Alternatively blend in flour mixture and lime juice mixture into the butter mixture, beginning and ending with the flour mixture.
- Fill each cake pop reservoir with about 1 tablespoon of batter.
- Bake 4-5 minutes or until an toothpick inserted into cake pop comes out clean.
- Allow to cool and glaze with melted almond bark tinted green. Decorate with sprinkles and SMALL sprinkles of sea salt.