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margarita CUPCAKES Recipe


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     margarita CUPCAKES

Category   Desserts - Breads
Sub Category   None

1½ cups crushed pretzels
¼ 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
1½ cups frozen whipped topping thawed
2 teaspoons grated lime peel
1/3 cup 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. 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.
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).
Bake 18 to 23 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, lime yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with crushed pretzels.

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