I have been wanting to make these Mucho Margarita Cupcakes from Vegan Cupcakes Take Over the World for a really long time now and with Cinco De Mayo right around the corner now seemed like the perfect time.
Perhaps you are thrilled with the idea of a vegan cupcake but if you are anything like me it is possible you are a little skeptical about a cupcake with no eggs and no butter (and yet they taste amazing! It's a miracle I know.) These cupcakes are a distant relative to the Pumpkin Chocolate Chip Cupcakes that are an all time favorite with our family and friends.
Even though he loves, adores and devours the previously mentioned pumpkin cupcakes, Justin still expressed some doubt about these Margarita Cupcakes as I was making them. He took it all back as soon as he tasted them.
It still blows my mind that a cupcake with no eggs and no butter could be so moist and so flavorful. The cupcake isn't overpoweringly sweet so it makes for the perfect compliment to the sweet and tangy lime glaze pair that with the slight crunch from the sugary "salt rim" and these are an amazing way to end a spicy meal on Cinco De Mayo.
|Throw some Lilly Pulitzer in there and it's just over the top cuteness!|
Some side notes before I get to the main recipe:
- I made the lime wedges using an ice cube mold and Wilton Candy Melts alcoholic
|Wilton Candy Melts in Vibrant Green|
|Looked a little "Ghostbusterish" after being fully melted.|
|Ice cube tray I got a part of a wedding gift. It made the perfect mold!|
|Ready for the fridge.|
|Per Wilton's instructions, I refrigerated them for about an hour before popping them out of the mold.|
|I then cut them in half to resemble lime wedges. I froze the left overs for the next time I need cute lime decorations.|
- I baked my cupcakes in a fun and funky baking tin I got at Ikea but any type of tin will do.
|How fun is this? Proof that Ikea really does sell everything.|
|Ok, I will be honest. I bought the tin because I needed a reason to buy these super cute baking liners.|
|Ready to go!|
Mucho Margarita Cupcakes With Tequila Lime Glaze
From Vegan Cupcakes Take Over the World
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 cup soy milk (or regular milk if you aren't vegan)
- 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.
Sift in flour, baking soda, baking powder and salt and stir until just combined.
Divide evenly into muffin tins. Bake for 15-20, 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 Glaze
- 1/4 cup non hydrogenated shortening, softened (or butter or margarine depending on how vegan you want these)
- 1 tbsp soy milk (or regular)
- 3 tbsp lime juice
- 1 tbsp tequila
- 2 cups confectioners’ sugar
- coarse sugar for “rims”
Blend together all the ingrediants except the coarse sugar. I then dipped each cupcake top into the glaze.
Then I lightly rolled the rim in the coarse sugar and topped with a "lime wedge"
And there you have it! I fun and whimsical treat that's perfect for a Cinco De Mayo party!
***Depending on the day this post may be linked up to any of these fabulous linky parties.***