Filed under: Dessert, Kitchen | Tags: birthday, cupcakes, dessert, liquor, margarita
I don’t know about you, but when I think about 21st Birthdays, I think about liquor… and cake. These little guys are perfect! Yummy cake and frosting spiked with 100% agave tequila, then rimmed with festive crystal sugar, what more do you need in life?
This recipe is taken from Isa Chandra Moskowits and Terry Hope Romero’s Vegan Cupcakes Take Over the World, they are not my own. I have made MANY cakes from this book and is well worth the purchase. Get one for yourself, you won’t regret it!
MARGARITA CUPCAKES
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons finely grated lime zest
- 1 cup soy milk or rice milk
- 1/4 cup canola oil
- 2 tablespoon tequila (I used double what is called for ^_^’ )
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350F. Line muffin pan with cupcake liners. In large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla, and sugar. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth.
Fill liners three-quarters of the way full and bake for about 20 to 22 minutes until a toothpick comes out clean. Let cupcakes cool completely before frosting: allowing cakes to set for an hour or two helps the flavor to develop fully.
MARGARITA ICING
- 1/4 cup margarine, softened
- 1 tablespoon soy milk or rice milk
- 3 tablespoons lime juice
- 1 tablespoon tequila (again, I use much more)
- tiniest drop of green food color
- 2 cups confectioners’ sugar, sifted
- 1/8 teaspoon salt
Blend margarine with a fork till soft and fluffy, then stir in soy milk, lime juice, tequila, and food coloring (aim for a light mint color). Sift in 2 cups confectioners’ sugar and blend till creamy and smooth. If it’s a little too liquidy for your taste, sift in a little more confectioners’ sugar, a tablespoon at a time, till a thick but spreadable consistency is reached. Refrigerate till ready to use.
Spread icing on cupcakes, spreading all the way to the edges, then roll just the outer edges of cupcakes in sugar crystals. If the is way too messy, just sprinkle sugar crystals on edges of cupcake by hand.
Today was my dear friend’s birthday, and me being myself, I simply cannot pass up the opportunity to make a fun, delicious desert for the occasion. Last few times it has been a neat cake or an off the wall flavored batch of cupcakes, but this time I decided to try my hand at something new. JELLO.
So we began the adventure with the search for a Jello mold, one of the one that my Grandma used to hang on the wall in the kitchen as decoration, one that was an odd shape such as a pecan or lobster and copper in color. Come to find out, these little babies are not all that easy to find. They don’t really make them anymore, and I didn’t have time to order one online. So we hopped from store to store until I hit the jackpot! We found an small antique store that had at least twenty different molds in all shapes and sizes. Of course I got the biggest Jello mold they had! Nothing less than the best for my girl.
I was off! I bought six boxes of Jello, mixed them up, layered them into a rainbow pattern, let it sit overnight and had it ready to take to work the next morning. Little did I know that while it was sitting in the fridge at work, two of the layers didn’t bind well enough, separated and completely slid apart!!! It was a DISASTER!
My poor Claire, so upset. We were looking forward to have a giant Jello Birthday “Cake”. We instead stuck a bunch of candles into the pile of sloppy goop that was left over and sang to her sweet wishes. -_-‘
This is not over just yet. I will conquer you Jello.
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