Mucho Margarita Cupcakes

Hope you all had a great 4th of July! We had a very non-vegan cookout of hamburgers, hotdogs, steak, sweet potatoes, corn, and a little salad (aka. iceberg lettuce). At least the weather was finally nice, got to see some great fireworks. My grandma can't eat raspberries, so I made another raspberry buttermilk cake, but with half with sliced peaches. It was great, definitely try it!

I didn't make these festive little cupcakes for 4th of July. My sister actually requested them for her 15th birthday party. They were a hit! They hardly rise, so I was a little freaked out a first, but that's exactly how they should be, so the frosting doesn't leak off. The colored sugar makes them super cute. I had bought some key limes on whim, and little slice on the sides of the cupcakes really brought it home, in my opinion.

I found the recipe online, but buy Vegan Cupcakes Take Over The World. Just do it.

Mucho Margarita Cupcakes

From Vegan Cupcakes Take Over The World (or thewanderingfork.blogspot.com)

Makes 12 (I doubled the recipes and got 30)

Ingredients:

Cupcakes

1/4 cup lime juice

1 1/2 teaspoons lime zest

1 cup soymilk

1/4 canola oil

2 tablespoons tequila

1/2 teaspoon vanilla extract

3/4 cup sugar

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Icing

1/4 cup vegan margarine, softened

1 tablespoon soymilk

3 tablespoons lime juice

1 tablespoon tequila

half a drop of green food coloring (optional)

2 cups powdered sugar

large pinch of Kosher or coarse sea salt

colored sugar

slices of key limes

Directions:

Cupcakes

Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake wrappers. 

Beat together the lime juice, soymilk, tequila, canola oil, vanilla extract, and sugar. Whisk together the flour, baking powder, baking soda, and salt, and add to the tequila mixture. Mix until the batter is smooth. 

Fill the cupcake wrappers 3/4 of the way. Bake for 20 to 22 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack before icing them.

Icing

Fluff the margarine with a fork, and then add the lime juice, tequila, soymilk, and food coloring. 

Mix in 1/2 a cup of powdered sugar at a time with an electric handheld mixer on low speed. Continue blending until all the powdered sugar has been used and the frosting is smooth. If the consistency is too liquid, mix in up to a 1/4 a cup of extra powdered sugar (it's supposed to be liquid-y, it does firm up in the fridge). Refrigerate until ready to use. 

Ice cupcakes slowly and place them each in the fridge directly after frosting. Allow all cupcakes to chill for at least an hour before decorating the edges with sugar and key limes.

Key limes!