Cinco De Mayo Margarita Cupcakes - cooking recipe

Ingredients

2 cups crushed pretzels
1/4 cup butter or 1/4 cup margarine, melted
margarine, melted
2 tablespoons sugar
1 (16 1/4 ounce) box betty crocker supermoist white cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
5 teaspoons grated lime zest
4 egg whites
1 1/2 cups Cool Whip
2 (6 ounce) containers key lime yogurt
3 -4 drops green food coloring

Preparation

Heat oven to 350\u00b0F (325\u00b0F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.