I wanted to make margarita cupcakes for Cinco de Mayo and found a vegan one.
Had to take the batter on a little road trip. I was staying over at my brother’s and didn’t finish in time when he came to pick me up so I took it with me to bake over there.
Took my muffin tin and liners with me to bake over there. The batter was just enough for 12 standard size cupcakes.
They were done very fast, in 21 minutes! Smelled very good.
They were very moist and delicious! Not enough tequila though, even after adding more than the recipe called for. The recipe said 2 tsp and I added 2 tbsp. The next batter will have more. I used whole wheat flour instead of all purpose because that was all I had.
(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
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.
Adapted from HWTM blog
The best part is that I have much tequila left over