My last Spring Break EVER so Margarita Cupcakes are in order. A doctorate degree is not looking too likely at this point. I love research, but I have little to no interest in being the one to conduct it. So, what do you do on your last day of Spring Break, ever? Make mouth love to tequila and lime! Now I have tried this recipe twice before, and I think the acid from the lime or liquor does something really funky to the cupcake batter. So I am going to try something a little different. Bake the cupcakes with lime zest only, and then poke holes in it with tooth pick and soak it with tequila. Sounds like a plan to me.
Attribution: This recipe was vegan-ized and personalized based on Margarita Cupcakes (Happy Cinco de Mayo) by Brown Eyed Baker http://www.browneyedbaker.com/2011/05/05/margarita-cupcakes-cinco-de-mayo/
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How to make vegan Margarita Cupcakes – Spring Break 2012 – Cinco de Mayo
Ingredients for Cupcakes:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut oil, in liquid form
1/2 cup agave nectar
1/2 cup raw sugar
Zest of 1 lime
1/4 teaspoon vanilla extract
1/2 cup almond milk
1 tablespoon vinegar
For Margarita Glaze:
2 tablespoons lime juice
2 tablespoons tequila
1 tablespoon triple sec
For Margarita Frosting:
1/2 cup vegan butter (I use Earth Balance)
1/2 cup vegetable shortening
3 cups powered sugar (icing sugar)
2 tablespoons Margarita Glaze (ingredients above)
Lime slices, straws, and course salt can be used for garnish
Directions:
Preheat the oven to 325 degrees F and line a cupcake tin with cupcake liners.
In a large bowl, whisk all purpose flour, baking power, and salt.
Add the coconut oil (used for it’s tropical, vacation flavor), agave nectar (because tequila and agave come from the same plant!), raw sugar, lime zest, vanilla extract, almond milk, and vinegar. Whisk about ten rotations, just until dry ingredients are no longer distinguishable, but a few small lumps remain.
Use an ice cream scoop to distribute the cupcake batter throughout the lined cupcake tin. Bake in a preheated oven for 25 minutes. Insert a toothpick into the center of the middle cupcake, if comes out batter free, the margarita cupcakes are done.
Allow the cupcakes to cool for 10 minutes.
To make the glaze, add lime juice, tequila, and triple sec to a small bowl. Stir together using a basting brush.
After the margarita cupcakes have cool, use a toothpick to poke 5 – 8 holes in the tops. Use the basting brush to glaze the tops of the cupcakes. You will want to do 2 – 3 layers of glaze, but reserve at least 2 tablespoons of the margarita glaze for the frosting.
In a large mixing bowl, use an electric mixer to beat together vegan butter and vegetable shortening until well combined.
Continue to mix and slowly add in powdered sugar. The buttercream will appear stiff and unattractive at this point. Add in the margarita glaze and continue to mix. With the boost of liquid courage, the buttercream should now be fluffy, tasty, and approachable.
I decorate my Margarita cupcakes with 1M swirls of Margarita buttercream, lime slices, rock salt, and a straw just for kicks. But it is your world, feel free to decorate your cupcakes as you wish.
About The Sweetest Vegan:
Have your cake, decorate it, and eat vegan too! The Sweetest Vegan has such an insatiable appetite for vegan desserts, pastry, and sugar art; she decided to share her recipes and techniques with the world. Learn how to enjoy the vegan lifestyle through bubbly baking how to videos and easy-as-pie decorating tips.
I hope that my Vegan Margarita Cupcake demonstration helped you, but if it did not, here are some other Margarita desserts sure to make your Spring Break a success.
How to make and decorate margarita Cupcakes
Margarita Cupcakes
Margarita Cupcakes with Tequila Lime Frosting
Spanish Margarita Cake
Torta De Margarita Fresa