Margarita Cake Balls

Margaritas.

You can get them blended, on the rocks, in a can with beer, in a salt-rimmed glass the size of your head, and in candy like suckers and jelly beans. Just when you think the margarita has been served up in all the ways possible, along comes…

The Margarita Cake Ball.

These little delights are packed with flavor and go down smooth like a blended margarita. I used a white cake mix in this recipe, but I think they would taste just as great using a lime or strawberry cake mix. You could even kick it up an extra notch and swap out the lime for grapefruit, mango, or lemon. So many possible combinations! I wouldn’t blame you one bit if you have a hard time settling on just one.

Keep in mind there is alcohol in these cake balls, so please enjoy responsibly!

Margarita Cake Balls

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Miss CandiQuik

Serves: 20

Ingredients

Cake

1 box white cake mix
3 eggs
¼ cup vegetable oil
¾ cup tequila
7 tablespoons triple sec
2 tablespoons lime juice (about 1 medium lime)
2 teaspoons lime zest (about 1 medium lime)

Frosting

½ (16 oz) can white frosting
1 tablespoon tequila
1½ teaspoons triple sec
2 tablespoons lime juice (about 1 medium lime)

Coating

1 package Vanilla CANDIQUIK Coating
lime zest optional

Instructions

In a large bowl, combine the first 7 ingredients (cake mix through lime zest); mix well.
Bake according to package directions. Cool completely.
In a small bowl, combine frosting, tequila, triple sec, and lime juice. Mix well.
In a large bowl, crumble cake, add frosting mixture and thoroughly combine.
Roll mixture into 1-inch sized balls. Chill for approximately 1-2 hours in the refrigerator.
Melt CANDIQUIK according to package directions.
Dip cake balls in melted CANDIQUIK coating; allow excess coating to drip off.
Place on wax paper and sprinkle with zest. Let set completely.