Tequila Lime Infused Dessert
Preheat oven to 350 degrees.
Use a hand mixer or stand mixer to cream together butter, sugar, vanilla extract, and eggs.
In a separate bowl, sift or stir together flour, baking soda, baking powder, and salt.
Add about 1/3 of dry ingredients mixture to butter-sugar-egg mixture and mix on Low speed.
Add milk and continue to blend.
Add another third of dry ingredients and continue to blend.
Add tequila, lime, and triple sec and continue to blend.
Add final third of dry ingredients and continue to blend.
Fold in lime zest and drop of food coloring and mix to combine.
Pour into 13 x 9 pan lined with parchment paper.
Bake for 25 minutes, until toothpick comes out clean. Do not overbake. Cake may have small bubbles on surface.
Let cool completely before integrating into frosting.
In large mixing bowl, cream together softened butter and powdered sugar with hand mixer.
Add lime juice, tequila, and triple sec and continue to blend. Frosting consistency will be thinner than usual buttercream.
Crumble cooled cake into the frosting and continue to mix.
Add bonus 1 Tbsp of tequila and 1/2 Tbsp triple sec and blend to integrate.
Batter will be very sticky. Chill in refrigerator at least 1 hour.
After chilling, roll tablespoon-sized balls of dough and place on cookie sheet lined with parchment or wax paper, or in to mini muffin tin.
Chill cake balls 20-30 minutes in refrigerator.
Melt white chocolate according to package directions. If using white chocolate chips instead of melting wafers, add 1 tsp coconut oil to prevent it from seizing.
Dip cake ball in melted white chocolate and decorate with sprinkles. Transfer to parchment paper to allow coating to harden.
Place in individual mini muffin paper cups and store in refrigerator until ready to eat. Enjoy!