[NOTE: This post originally appeared on a now-deleted blog and is being re-posted here for my own sake.]
I’ve wanted to make these for a really long time. I bought lime juice back in September specifically to make these. Thankfully that stuff stays fine for a while and the rest of the ingredients I have on hand normally. The original recipe is from a book called “Vegan Cupcakes Take Over the World”. I’m not vegan, but some of their cupcakes are AMAZING. I tweak their recipes to suit my non-vegan pantry, but basically the credit goes there.
- 1/3 cup lime juice
- 1 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons tequila
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 1 1/3 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- mix together the wet ingredients with the sugar (first six items on the ingredients list)
- separately mix the remaining ingredients (flour, baking powder, baking soda, and salt)
- then mix the two mixtures together
- pour into muffin tins – will make 12
- bake in oven at 350F for 20-25 minutes
- 1/4 cup butter (softened so it’s easier to mix)
- 3 tablespoons lime juice
- 1 tablespoon tequila
- 2 cups confectioner’s sugar
The cupcakes are light, moist, and delicious. And even though these are “margarita” cupcakes, you don’t taste any alcohol in the cake itself – it’s all in the frosting. So once the cupcakes were cool, I whipped some up. There’s no real need to follow a recipe – just simple frosting with lime juice and tequila instead of water. My hand kind of tipped a bit in the process … so my frosting turned out to be quite, um, strong. But yummy!
My roommate hasn’t been home since I made these, so I’ll have to make sure to tell her about the alcohol-content of the cupcakes. Then again, that would be quite the surprise, expecting a simple vanilla cupcake and getting a taste of a margarita instead. That girl better love me. Seriously, I must be in the running for best roommate ever.