I made my fourth appearance on Twin Cities Live yesterday sharing some really easy, really last minute Cinco de Mayo recipes.
I was pretty jazzed about this segment because I was there not just to sling tasty cocktails (don’t worry, I still shared a cocktail) but I showed some yummy food recipes. I was glad to show that I’m not just the TV booze girl, I can do food and party ideas too.
I went all out for this segment. In addition to bringing really delicious and quick recipes to celebrate Cinco, I crafted my ass off. I found cute mini pinatas which weren’t in my color scheme, so I spray painted them gold and bronze to and a touch of glam to the table. I used cactus instead of flowers, but instead of just throwing them in a pot and calling it done, I found cans of Mexican tomatoes, salsas and enchilada sauce and used those to bring more color in. I also found a colorful papel picado banner that I hung in the background of the TCL kitchen. Then, I made my own papel picado stir straws with a Martha Stewart paper punch and some colored paper. They were they cutest!
As for the food and drink, I made Shrimp Avocado Ceviche, which is amazing on it’s own (I just fill a bowl and eat it with a spoon), or as a dip served with chips, or you can make it a main course and eat it as tacos. SO GOOD.
I also made Beergaritas to wash down the ceviche. I’m not a margarita person, but add some beer to cut the sweetness, and hot damn, I love it!
For dessert, how to Margarita Cupcakes with Tequila Lime Buttercream sound? They are fantastic. Along the same lines as the Beergaritas, adding the tequila to the cake mix and frosting cuts the sweetness and makes it easy to have more than one. This is definitely for people who don’t like overly sweet treats. It’s sweet, but not overpowerly sweet.
You want the recipes?? Here you go!
1 can (12 oz) frozen limeade
1 12 oz bottle of Mexican beer, I used Negra Modelo
12 oz water
6 oz tequila, I used Sauza silver tequila
Pour limeade, tequila, water, beer in larger pitcher. Stir until the limeade has melted and is well mixed. Add ice and pour into cups. Garnish with lime wedges.
Shrimp Avocado Ceviche:
16 oz cooked shrimp, tails removed, diced
4-5 ripe tomatoes, diced
1/2 large red onion, diced
2 tsp minced cilantro
2 limes, juiced
1 tsp kosher salt
2 avocados, diced
Combine tomatoes, onion, lime juice, salt, shrimp and cilantro in a large non-reactive bowl. Refridgerate for at least 1 hour to let flavors combine. Add avocado right before serving. Serve with chips as a dip or in tortillas as tacos.
Margarita Cupcakes with Tequila Lime Buttercream Frosting:
to make cupcakes:
1 box white cake
4 egg whites
1/2 cup vegetable oil
1 cup lime juice
1/4 cup tequila
Mix all ingredients until well combined. Pour batter into cupcake papers 3/4 full. Bake for 18 minutes at 350 degrees.
to make the frosting:
1 cup of butter, room temperature
3 cups powdered sugar
2 tbs lime juice
2 tbs tequila
fresh lime zest and sugar to sprinkle on top
(omit tequila and replace with lime juice for non-alcoholic version)
Beat butter with an electric mixer on high until creamy, about 2-3 minutes. Add powdered sugar in 1 cup at a time, with mixer speed at medium. Add lime juice and tequila and beat until smooth. If frosting is too runny, add 1/2 cup of powdered sugar. Frost cupcakes and sprinkle lime zest and sugar on top.