Baking Bites posted this cupcake recipe WAY back in the inter-day, but I never had a reason to make margarita flavored cupcakes. But it’s Cinco De Mayo! While Mexicans “commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862, most other people look at today as an excuse to drink. Whether it be margaritas the size of a small child, or enough Corona to fund a small Mexican town, it’s a day of celebration.
Seeing as how I have to be at work in a scant few hours, I decided that El Pasteles Individuales Margarita Locos, or Crazy Margarita Cupcakes, would be a much more socially responsible alternative for work than the margaritas I’d much rather be drinking.
I didn’t change much in this recipe, aside from swapping out regular salt for Kosher. I doubled the frosting recipe to make enough to stuff the cupcakes as well. The frosting is ridiculously strong flavored. I mean, strong enough that I thought the entire recipe was a bust. But, cutting the frosting with the cake, and rimming it with the raw sugar actually brought the flavor down to where it should be.
Don’t think this recipe makes enough for a party either. You’ll get exactly a dozen cupcakes out of this. Good thing our Cinco De Mayo potluck was canceled!
To fill them, I also used the Baking Bites method, which sounds more time intensive than it actually is.
- 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 Kosher 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.
- 1/4 butter or nonhydrogenated shortening, softened
- 1 tbsp soymilk
- 3 tbsp lime juice
- 1 tbsp tequila
- 2 1/3 cups confectioners’ sugar
- coarse sugar for “rims”
Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable. Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it.
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Filed under: Cup Cakes, baking, dessert, recipes, vegetarian
