margarita cake pops

I can't tell you how excited I am to share this recipe.

Two of my favorite things: Margaritas and Cake Pops.

Finally combined into one little edible heavenly bite on a stick.

I've been dreaming of margarita cake pops for a long time, 

and when I saw Bridget from Bake at 350 post these lemon cake pops, 

shortly followed by Pioneer Woman's link to these margarita cupcakes... 

I knew it was time to take the plunge.

Unfortunately I made these for a party and they were 

completely devoured before I could get too many photos.

Inspiration comes from the above recipes, with a few tweaks. Mostly... I added more tequila!

Margarita Cake

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, at room temp

2 cups sugar

4 eggs, at room temp

5 limes, zested and juiced

1 cup buttermilk

1/4 cup tequila

Mix together dry ingredients in a separate bowl. Cream butter and sugar, 

then add eggs one at a time. Add dry mix and buttermilk in alternating portions. Add in lime zest, 

juice, and tequila and mix well. Bake at 350 F for about 40 minutes, or until done.

Tequila-Lime Frosting

3/4 stick butter

2 egg whites

1/2 cup sugar

juice 1/2 lime

1 tsp tequila

Crumble cake and mix in just enough frosting to hold the cake together when squished into a ball.

Make cake balls. Dip the end of a paper lollipop stick into candy coating, then insert into cake ball. 

Let set, then dip entire ball into candy coating and top as desired. 

I had some pops that were topped with sea salt, but as those were the favorite, 

they escaped without having their photo taken.

The rest [including the few pictured] were topped with candied lime zest. 

Delicious, but a bit elaborate for just a cake pop topping!

Next time I will stick with the sea salt.

Still, they were a huge hit at the party- even Beau couldn't resist!

I highly recommend these if you are a margarita lover

[or I suppose they would be good with just the lime too.]