Wednesday, May 5, 2010

Cinco De Mayo

Happy cinco de mayo everyone, yes i know its almost over but i figured id have a post in honor of it anyways. So heres a recipe you can make next cinco de mayo, or anytime really since its absolutely delicious. It's in my top 3 favorite cupcakes.

They're called mucho margarita cupcakes, they're from yet again my favorite cookbook vegan cupcakes take over the world.
Oh I just wanted to mention for all you non-vegans out there, who don't want to have to go out and but soy milk or margarine, these recipes work just as well if you use regular milk and butter. So anyone can make these cupcakes there simple and absolutely delicious :D

For the Cupcake
1/4 cup fresh squeezed lime juice
1 1/2 tsp lime zest
1 cup soy milk
1/4 cup canola oil
2 tbsp tequila
1/2 tsp vanilla extract
3/4 cup granulated sugar
1 1/3 cup ap flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350F. Line muffin tin with paper liners.
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla, and sugar. 3. Sift in the remaining ingredients.
4. Mix until the batter is smooth, then fill the liners 3/4 of the way full and bake 20-22 minutes or until a toothpick inserted comes out clean.
5. Transfer the cupcakes to a cooling wrack and let cool completely.

Now for the Margarita icing
1/4 cup margarine softened
1 tbsp soy milk
3 tbsp lime juice
1 tbsp tequila
2 cups confectioners sugar; sifted
generous pinch to 1/8 tsp kosher or course salt (optional)
tiniest drop of food color or food paste you can manage, just so it has a hint of green

1. Beat margarine until fluffy then add in the soy milk, lime juice, tequila, and food color (you want a very icy green, even paler than a mint green. I find it easier to put some of the food color of a toothpick then put it into the icing. That way you don't accidentally add too much, remember you don't want teenage mutant ninja turtle green :p)
2. Sift in the 2 cups confectioners sugar and blend (with mixer on low) until smooth and creamy.
3. If the icing looks too runny to you then you an add more confectioners sugar 1 tbsp at a time. This icing is a thinner icing though, it will be thinner than a normal buttercream frosting.
4. Refrigerate until ready to use.

To Assemble these cupcakes:
1. Spread icing all the way to the edges
2. Then roll the outer edge of the cupcake in sugar crystals (or sprinkle them by hand)
This give the "salt" around the rim look and also gives a great crunch to the cupcake

Sorry no pictures i was having problems uploading again :/


Jonesy said...


Cute blog! I see you live in New York. Please stop by my blog when you get a chance. I'm doing a great New York Giveaway : ) I think you'll enjoy.

A said...

These sound delicious! --Adrienne :)

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