While it’s not yet Thirsty Thursday, this combines two of my favorite things: margaritas & cupcakes! When my friend Alexis mentioned this recipe courtesy of Hostess Blog, I immediately knew I’d want to share it with you:
Cupcake Ingredients:
– 1/4 cup lime juice
– 1 1/2 tsp lime zest
– 1 cup soy milk
– 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
Cupcake Preparation:
– 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.
Tequila & Lime Frosting Ingredients:
– 1/4 cup butter or nonhydrogenated shortening, softened
– 1 tbsp soymilk
– 3 tbsp lime juice
– 1 tbsp tequila
– 2+ cups confectioners’ sugar
– coarse sugar for “rims”
Tequila & Lime Frosting Preparation:
– Cream together shortening, soy milk, 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).
