Friday, May 6, 2011

Cinco de Mayo!


(And, yes, I am aware that Cinco de Mayo was yesterday)

...However, I didn't get a chance to post yesterday because I was so busy enjoying delicious pomegrante margaritas and shots of tequila quesedillas. Also, found the most amazing recipe for margarita cupcakes (Yes. You read that right. Cupcakes) that I just HAVE to share!

Cinco de Mayo may be over for this year, but you can enjoy these babies all summer long!

*Margarita Cupcakes*

Yield: 12 cupcakes
  • 1/4 C lime juice
  • 1 1/2 tsp lime zest (1 lime)
  • 1 C plain or vanilla soy milk (Regular 2% milk would also work.)
  • 1/4 C vegetable oil
  • 2 tsp tequila
  • 1/2 tsp vanilla extract
  • 1 C sugar
  • 1 1/3 C all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  1. In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
  2. In a small bowl, mix together flour, baking soda, baking powder and salt. 
  3. Add the dry ingredients to the lime mixture and stir until just combined. 
  4. Divide evenly among 12 cupcake liners.
  5. Bake at 350 F  for 20-24 minutes, until a tester comes out clean and the cupcakes spring back when lightly pressed.
Margarita Frosting Recipe
While the flavor was spot on, I found the original frosting recipe to be a bit too clumpy. Here is my modified version.  You may also consider cutting this recipe in half.  I ended up with a lot more than I needed.

  • 1/4 C butter or nonhydrogenated shortening, melted
  • 1 tbsp heavy whipping cream or soymilk
  • 3 tbsp lime juice
  • 1 tbsp tequila
  • 2+ C confectioners’ sugar
  • coarse colored sugar and salt for “rims”
  • Umbrella toppers (optional)
  1. Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), heavy whipping cream or soymilk, lime juice, tequila, and confectioners’ sugar.
  2. Add in more sugar as needed to make the frosting smooth and spreadable. 
  3. Spread the frosting on the cupcakes.
  4. Combine colored sugar and salt in a small bowl.
  5. Roll the edge of each cupcake in the sugar/salt mixture.
  6. Top with umbrellas.

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