As we commemorate this beautiful day of Mexican heritage and pride, it's only fair that our stomachs do a little celebrating too! While browsing versions of the traditional margarita last night, I came across a recipe for margarita cupcakes on the blog, Hostess With the Mostess. The recipe, included below, is from the book, “Vegan Cupcakes Take Over the World." Not being a vegan myself, I was a little wary at first, but with an impeccable 5-star rating from over 300 Amazon.com customers, I've come to the conclusion that it has to be good.
Margarita Cupcakes Recipe:
(Courtesy of “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)
1/4 cup vegetable oil
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.
Directions:
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
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”.
Cream together shortening, 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).
Photo credit: Margarita Cupcake by t.sullivan photography.
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