3 years ago
danidee
in English · 40,105 Views
likes 86clips 73comments 10
Vegan Margarita Cupcakes - Made with Real Tequila!
Now I'm not saying my best friend Mandy is an alcoholic, I'm just saying that if she can take any given recipe and add a sufficient amount of booze to it, she's pretty excited. Needless to say, when we were planning her second annual 29th birthday party, and I was the one on dessert duty, I decided to create a batch of these beauties! This Margarita cupcake recipe has a lot going for it. It's completely vegan, has the natural flavor of fresh lime, and uses an entire mini bottle of tequila. It's pretty magical. The garnish, like margaritas themselves, is completely up to you! I put pectin lime gummy slices on top of mine (see picture 2), but I would also recommend trying out course cocktail rim sugar or even bright paper umbrellas! ------------------------------------------------------------------- Vegan Margarita Cupcakes To Make Cupcakes: 1/4 cup lime juice, freshly squeezed 1 1/2 teaspoons lime zest, freshly grated 1 cup soymilk 1/4 cup canola oil 2 tablespoons tequila 1/2 teaspoon vanilla 3/4 cup granulated sugar 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt To Make Icing: 1/4 cup margarine 1 tablespoon soymilk 3 tablespoons lime juice 1 tablespoon tequila tiny drop green food coloring 2 -2 1/2 cups confectioners' sugar 1 pinch kosher salt or 1 pinch coarse salt 1. Preheat oven to 350 F and line muffin pan with cupcake liners. 2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. 3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth. 4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean. 5. Transfer cupcakes to a cooling rack and cook completely before frosting. 6. To make the icing, blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. 7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. 8. Spread icing on the cupcakes spreading all the way to the edges. 9. Garnish to your preference. Enjoy!
10 comments
View more comments
@caricakes The one thing about the jellies is they do use egg whites as a binding agent, but they're definitely still gelatin free. If you want these to be 100% vegan, I'd recommend some colorful course sugar for decoration.
3 years ago·Reply
@iluvdurian31 Oh alcohol can be used in a looot of things. Just be careful - if it's heated at high temperatures, the alcohol will burn off, but if you're throwing it into something (like frosting) that's going to stay at room temperature or colder, it won't really be safe for kids.
3 years ago·Reply
This is cute.. I will take like 5 of them please who is going to cook for me lol....
3 years ago·Reply
Thanks for your help in any way to get a chance
2 years ago·Reply
I am a huge fan anything that smell or taste like cupcakes
2 years ago·Reply
10