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Tequila Lemonade with Rosemary Margarita Cakes

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A few weeks ago we tried Tequila Lemonade cocktails.  They were complemented with a sprig of Rosemary and they were delicious.  The Rosemary was a subtle scent that helped smooth the overall flavor.  We loved the cocktail and we had to try it as a cake.  So here's our take on a classic rosemary lemon cake - but with some great tasting tequila to add a little spirit.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngTequila - Patron or others

 

 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-Proof Baking Mix; 2 oz water; 2 oz concentrated lemon juice or extract; 4 oz tequila; 2 oz rosemary syrup (see rosemary syrup recipe) or 1 TBSP minced fresh rosemary.

 

Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Vanilla Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until lighter in color and thick (at least 4 minutes). Pour batter into molds. Bake for 35-40 minutes or until top sponges back.  Bake for 20-25 minutes for shot molds Remove from oven and optionally spray with tequila

Lo-Proof Ingredients:

Makes 12-24 individual servings 1 18 oz package of yellow cake mix 4 eggs 1/4 cup oil 1 3.5 oz pkg of instant vanilla pudding; 1/2 C tequila, 2 oz lemon concentrate or extract and 2 oz of rosemary syrup.  

 

Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients and mix for 4-5 minutes. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back.

Presentation

FROSTING:  We opt for a simple glaze.  Use 1 C powdered sugar, 1 TBSP powdered egg whites, 2 TBSP tequila and 1 TBSP rosemary syrup.  Blend well.  Add more liquid if necessary for consistency.  Drizzle over cakes.  Garnish with fresh lemon or lime.

For TUI - a simple glaze is easiest.  Combine 1/4 C powdered sugar with 2 tsp (up to 1 tbsp) tequila and drizzle over cakes.

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