Preheat oven to 350°F. Spray a 24-count mini muffin tin (or two 12-count tins) and one 8-inch square pan with nonstick cooking spray. Combine cake mix, margarita mix, oil, eggs, 2 tbsp. tequila and lime zest in a mixer bowl. Blend on low speed until dry ingredients are combined. Beat on medium speed for another 2 minutes, scraping bowl occasionally. Fill muffin tins 3/4 full and pour remaining batter into square pan. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. (Larger cake will take a little longer to cook.) Save large cake for another use. To prepare glaze, place margarita mix, brown sugar, butter and remaining tequila in a small saucepan. Bring to a boil and simmer until reduced. Divide muffins between 8 individual serving dishes; drizzle with glaze. Finish with strawberries, a dollop of whipped cream and a touch of lime zest, if desired.
Makes 8 servings of small cakes. (Large cake will yield another 9 servings.)
Nutritional Information:
(without strawberries and whipped cream): 260 calories, 3 g protein, 9 g total fat (2.5 g sat., 0 g trans), 29 g carbohydrate, 0 g fiber, 18 g sugar, 45 mg cholesterol, 230 mg sodium, 6 points
Shopping List:
1 (18.25-oz.) package white cake mix,3/4 cup margarita mix,1/3 cup vegetable oil,3 eggs,1/4 cup Margaritaville Gold Tequila,1 tbsp. lime zest,1-1/2 cups margarita mix,2 tbsp. brown sugar,1 tbsp. butter,1-1/2 cups strawberry wedges (optional),Whipped cream and lime zest (optional)
