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!
Mmmmm… crunk cake. NICE. I wouldn’t mind a margarita cupcake right about now. Its only 930am but thats ok right? 😉
/Clara
Thats ok in my book!
oh my gosh these look ridiculously yummy!
My mom made these for us when we were children with apples and the sauce was made with apple juice and 1 T of cornstarch. We loved them then so much . I will try this one with rhubarb now cant wait. We did not have a lot when we were kids so no whipped cream to serve with them however we did sometimes pour a bit of milk over them to cool them off to eat for dessert right away. Yum.