Margarita Cupcakes
categories: desserts, food and drinks
After an exhaustive (in a good way) search for margarita cupcakes on flickr, I noticed that tons of people were crediting “VCTOTW” as their recipe source, which was a bit perplexing at first. Google came through as always though and quickly helped me decipher the strange code – which turned out to be shorthand for the title “Vegan Cupcakes Take Over the World“.
I’m not a vegan myself, but I did notice that this book happens to have a shiny 5-star rating from over 200 reviewers on Amazon (in addition to great reviews on this particular recipe), and I’m definitely intrigued…
All 4 of the margarita cupcake images pictured here credit VCTOTW as their recipe source (get the recipe below) – but a couple of the bakers that aren’t vegan substituted real butter & milk for the shortening & soymilk. Bottom line – make the recipe work for you – and ENJOY!!
Pictured at top: Margarita Cupcakes by LaundryGirlPhotog. Pictured above, clockwise from left: Mucho Margarita Cupcakes by Seitti; Margarita Cupcakes by Crumbs&Pixels; Margarita Cupcake by t.sullivan photography.
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Margarita Cupcakes
(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)
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.
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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).
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I made these a couple years ago. I love the decoration on the first picture! Creative and oh so pretty!
May 5, 2009 at 5:31 pm -
i made these yesterday!! very interesting flavor, not everyone will be able to eat them, they can get pretty tart! still good though!
May 6, 2009 at 5:36 am -
Cupcakes for grown ups- love these recipes! What a perfect dessert idea for those carne asada nights and Mexican food get togethers!
May 7, 2009 at 7:05 am -
these look delicious! thanks for finding a recipe for them.
May 7, 2009 at 8:54 am -
you have just combined two of my favorite things. These look insanely good. And dangerous. Like shots of tequila dangerous.
May 7, 2009 at 9:49 am -
Those look so yummy
May 8, 2009 at 6:34 am
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I am definitely making these this week!
May 11, 2009 at 10:03 am -
How many do I ned to eat to catch a buzz? Could there be a better combination – margaritas and cupcakes?!
May 12, 2009 at 2:24 pm -
Oh my how chic are those! My mouth is watering, I can taste them already!
http://www.amodernproposal.com
May 14, 2009 at 12:54 pm -
Oh. My.Gosh. Just finished my first batch, these are DELICIOUS.
Oct 26, 2009 at 10:21 pm
