Am I a cupcake Hero?!?
Laurie over at quirky cupcake asked all cupcake lovers of the world to unite! She has started a monthly blogging event based around cupcakes! I do love cupcakes! For the inaugural event, the theme ingredient is lime!
Hubby, myself, and some friends were planning our menu for our upcoming Jimmy Buffett tailgating extravaganza and I thought Margarita cupcakes would be perfect! Margaritas are my favorite tasty beverage so I’ve been wanting to try this recipe for a while now.
There are quite a few recipes out there for Margarita cupcakes. I chose this one because I liked the fact that it doesn’t use Margarita mix, but is a more “from scratch margarita” in cupcake form.
Margarita Cupcakes – makes 12
Recipe from here (Original recipe from Vegan Cupcakes Take Over the World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla) – I used Silk Light Vanilla Soymilk
1/4 cup vegetable oil – I used 1/4 cup applesauce
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil, tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined.
Divide evenly into muffin tins. Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.
Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk – I used Silk Light Vanilla Soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”
Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar.
Add in more sugar as needed to make frosting stiff, but spreadable.
Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it.
The verdict: The cupcakes turned out great. They really tasted like margaritas. You could taste a hint of the tequila, but it wasn’t overpowering. They were great for our Buffett tailgating!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Caramelized onions. I would always snarl at them until I actually tried them and realized they are delicious!
Love Fish Taco’s! We like ours with: fish fingers, cabbage and ranch sauce w/ taco seasoning…ummm..
Try the true Mexican way: with shredded, crispy cabbage, it’s so good.
I tried something I thought I wouldn’t like (that’s a very small percentage of the foods in the world!) and I was right, I totally disliked it – and that’s octopus!
Brussel sprouts. I split them in half, and saute them with olive oil, butter, and garlic. They’re my new favorite vegetable, and my wife and I make them once a week.
On a fish taco note, I had always wanted to try them, finally did, and they were terrible. Turns out I tried them at a bad Mexican restaurant, even though the place was always packed. It was sort of a tourist trap, and eventually went out of business. I’d never thought to try them home, that sounds like a great idea.
I just had to comment…I was the same way with fish tacos and then i tried them and LOVED them. I can’t get enough! Glad I’m not the only one
Oh boy fish tacos… when I first heard of them I thought the concept was a terrible idea. I finally let my husband convince me to try them and I of course loved them. Like Nancy said, we eat them the Mexican/Baja way with cabbage. So good!
Now have you tried shrimp tacos?!
I have not tried shrimp tacos. I will have to look into that.
So true!! I always giggle about them too lol. I had this sandwich that sounded so gross I wanted nothing to do with it, then a friend ordered it and made me try it… it was AMAZING!
roasted corn seasoned, mashed and mixed with diced red bell pepper, topped with cheddar, apricotjam and mixed greens, on wheat
The use of sprouts in your tacos is a great idea! I’m going to have to try that!
I’m not a big fan of fish but these look very delicious:) I used to turn my nose up to deep fried pickles but then I finally tried them…they are delicious!!!
I was skeptical of fish tacos until I tried them. Now they are probably one of my top 5 foods. I love mine with cabbage, lime, and pico de gallo
Also used to turned my nose up at fish tacos! Had them again tonight, this time with swordfish nuggets (Hey the bits and pieces were only 4.99 per lb!) DELISH 🙂
Jen, I too was a fish taco “snob” Couldn’t imagine whoever would think to do such a thing. You actually opened my mind up to trying them. I made salmon with taco seasoning ones and we really loved them, thanks to you. I told a friend whose husband goes to Alaska fishing and always brings home lots of salmon and halibut. They are coming over tonight and guess what we are having? SALMON TACOS!! Thanks.
So glad to hear it!