Who says you can’t have your margarita and eat it too? This Boozy Margarita Cake Balls recipe is proof that you can have both! Enjoy our margarita loving friends!
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Cake Balls have to be one of the easiest sweet treats you can make. But, even though they are easy, they actually look like you spent a considerable amount of time on them. They look great on a dessert table or you can serve them fancy-style in mini paper liners during a party. Or you can make a batch and sit with them while you binge watch your favorite new TV show. Who are we to judge?
To make this Boozy Margarita Cake Balls recipe, you’ll need a box of white cake mix and buttercream frosting – we used Pillsbury for both, but you could use other brands. You will also need oil, eggs, tequila, triple sec, limes, powdered sugar, Wilton white candy melts, and sparkling sugar.
If you’d like to drizzle the top of your Boozy Margarita Cake Balls with some added color, you will also want some Wilton bright green candy melts. We liked how our cake balls looked with a bit of lime zest and sparkling sugar on top, so we ended up skipping the green candy melts.
To start this recipe, you’ll be making a cake with your boxed cake mix. However, unlike the usual way you make a box, this cake batter will get a special addition of some tequila and triple sec.
After the cake is baked and cooled, you will get to destroy it! Grab a couple forks and break up that cake into crumbs.
Place your crumbled cake into a large bowl. Then, you’ll add the entire tub of buttercream frosting, more tequila and triple sec, powdered sugar, and juice of one lime to the cake crumbs. You’ll mix all this up and cover and chill for about 30 minutes. The chilling of the cake mixture is very important as it will make it easier to shape into balls.
Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet and freeze for 45 minutes. Don’t skip the freezing — it’s important and eliminates any cake ball crumbs falling into the melted chocolate.
Next, melt the white candy melts in a double boiler over medium heat or in a microwave, according to the package instructions. If you prefer, you could use the Wilton Chocolate & Candy Melts Melting Pot (this is what we used), which is really nice for making the process easy. It melts evenly and is easy to clean up.
Insert a toothpick or wooden skewer into a cake ball and spoon the chocolate all over to cover. Allow any excess chocolate to run off the cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon. Repeat with the remaining cake balls.
Immediately sprinkle the top of the chocolate-covered Boozy Margarita Cake Balls with coarse sugar and lime zest before the chocolate hardens.
Allow the chocolate to set and then they are ready to enjoy!
These Boozy Margarita Cake Balls can also be easily made into cake pops. Simply add a lollipop stick into the cake ball just prior to the freezing step.
Boozy Margarita Cake Balls Recipe
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Boozy Margarita Cake Balls Recipe
- 1 box white cake mix
- 1/4 cup canola or vegetable oil
- 3 eggs
- 1/2 cup tequila (plus 1 Tablespoon)
- 1/4 cup triple sec (plus 1 teaspoon)
- 2 limes (divided (juice & zest))
- 1 tub buttercream frosting
- 1/4 cup powdered sugar
- 12 ounces Wilton white candy melts
- Coarse sparkling sugar
- 1. Preheat oven to 350°. Grease a 10 x 13 baking pan and set aside.
2. Line a large cookie sheet with wax or parchment paper and set aside.
3. In a large mixing bowl, add the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec and the juice and zest of 1 lime. Mix well until all ingredients are incorporated.
4. Spread the cake batter into a greased 10 x 13 pan and bake for 20-22 minutes or until an inserted toothpick comes out clean.
5. Allow cake to completely cool.
6. Once cooled, use 2 forks to break up the cake into small crumbs. Place cake crumbs in a large mixing bowl.
7. Add the tub of buttercream frosting, 1 Tablespoon tequila, 1 teaspoon triple sec, juice of one lime and powdered sugar to the cake crumbs. Mix well. Cover and chill for 30 minutes for easier handling. (Save the lime for lime zest in Step 12).
8. Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet. Freeze for 45 minutes. (Freezing is important and eliminates any cake ball crumbs falling into the melted chocolate).
9. Melt the white candy melts in a double boiler over medium heat, stirring occasionally (or use a Wilton candy warmer).
10. Dip the chilled cake balls into the melted white chocolate. Insert a toothpick into each cake ball and spoon the chocolate all over to cover each ball. Allow any excess chocolate to run off each cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon.
11. Immediately sprinkle with coarse sugar before the chocolate hardens.
12. Sprinkle lime zest on top of each sugared margarita cake ball. OPTIONAL: If you want more of a green color to your cake balls, melt 1/4 cup of Wilton bright green candy melts. Drizzle on top of each margarita cake ball.
13. Allow 20 minutes for the white chocolate to completely harden.
- If you want more color to your margarita cake balls, you can add a drizzle of melted green candy melts to the top of each cake ball.
- Vanilla or key lime frosting can be used instead of buttercream.