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!

    Pin It

12 Responses to “Homemade “Instant” Pancake Mix and Blueberry Pancakes”

  1. #
    Sara — April 2, 2010 at 4:20 pm

    These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!

  2. #
    Amy Kingman — April 2, 2010 at 4:28 pm

    Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!

  3. #
    Lauren — April 2, 2010 at 5:15 pm

    What a great idea to have a homemade pancake mix on hand!

  4. #
    Nancy — April 2, 2010 at 5:22 pm

    A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:

    1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.

  5. #
    Memória — April 2, 2010 at 9:44 pm

    Those pancakes look amazing!! Oh my goodness.

    i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.

  6. #
    SimplySweeter — April 2, 2010 at 9:54 pm

    Wow. Those look so good I might have to whip some up……NOW.

  7. #
    Jen — April 2, 2010 at 10:28 pm

    You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.

    One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.

    AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.

  8. #
    Kelly — April 3, 2010 at 1:24 am

    What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂

  9. #
    Kerstin — April 3, 2010 at 3:33 am

    Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!

  10. #
    Sugar Bananas — April 6, 2010 at 1:04 am

    Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂

  11. #
    Memória — April 9, 2010 at 8:20 am

    These pancakes look amazing!! Bookmarked!

  12. #
    Ashley — July 7, 2010 at 4:04 pm

    Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??

Leave a Comment