Behold the Mighty Margarita Cupcakes

Holy cow it's hot. This is the beginning of my third summer in Phoenix and I'm getting the hang of 100+ degree temperatures. It only took me 2.5 years to master the springy solar shade thingy for my car. And let me tell you, I'm very excited about it.

I can't remember if I saw this recipe on Food Network or Real Simple Magazine, but either way, this was a really refreshing wine cooler, perfect for a cool down after spending the day at the pool.

Wine Coolers

Pinot Grigio, Seltzer, Limes

Mix half wine to seltzer, garnish with a lime. TA-DA!

Summertime to me is Jimmy Buffett and what better way to toast the parrot head than with an adaptation on the Margarita? Check these out. Truth be told, these were more lemon and lime than margarita, but they were really refreshing and light.

Margarita Cupcakes (adapted from RecipeZaar)

1 package lemon cake mix

1 (4 ounce) package instant lemon pudding mix

1/2 cup vegetable oil

1/2 cup frozen limeade concentrate

1/4 cup water

4 large eggs, lightly beaten

1/2 cup Margarita mix

Preheat oven to 350 degrees, grease& flour a bundt pan.

Set aside.

Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, margarita mix in a large mixing bowl.

Beat for 5 minutes at medium speed with an electric mixer.

Pour batter in prepared bundt pan.

Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.

Cool on a wire rack for 10-15 minutes.

Remove from pan and cool completely.

Margarita Icing

1 tub CoolWhip

2 T Lime Juice

Mix CoolWhip and Lime Juice together and frost cupcakes.