Margarita Cupcakes

In case you haven't figured it out by now, I just love making cupcakes. They are so much fun, and who doesn't love their own personal dessert? I love trying out new varieties, so I always sign up for dessert at potlucks.

My women's Bible Study group got together with our husbands for a cookout. And what kind of cupcake is better than a margarita cupcake to take to a church function, right?

These cupcakes are actually from the book Vegan Cupcakes Take Over the World, but I did not make them vegan. I used whole milk instead of soy, and butter instead of shortening in the frosting. This was fine until we went to see a movie before the party and were faced with leaving them in a 100 degree car. So I just put them in a cooler to keep the icing from running. It still melted a bit from the heat of my hand while piping, but not too badly. Just something to be aware of if you make these.

The cupcakes have a very subtle lime and tequila flavor; not to tart or sweet. It really does taste like a margarita!

Margarita Cupcakes
adapted from VCTOTW
makes 24 cupcakes

• 1/4 cup lime juice
• 1/4 cup margarita mix
• zest of 2 limes
• 2 cups milk
• 1/2 cup canola oil
• 4 teaspoons tequila
• 2 cups sugar
  
• 1 teaspoon vanilla extract
• 2 2/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Preheat oven to 350F. Fill 2 12-cup muffin tins with liners, and spray with nonstick cooking spray.

In a large bowl, mix together lime juice, margarita mix, 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 18-22 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Cool completely on a wire rack before frosting.
Tequila Lime Frosting

• 1/2 cup butter, softened (1 stick)
• 2 Tablespoons milk
• 3 Tablespoons lime juice
• 3 Tablespoons margarita mix
• 3 Tablespoons tequila
• 4 cups confectioners sugar, sifted
• sugar, for "rims"

Cream the butter, milk, lime juice, margarita mix, and tequila in a stand mixer fitted with the paddle attachment. Gradually add the sugar, scraping down the sides of the bowl every so often. Beat an additional 3-4 minutes.

Fill a pastry bag fitted with a #12 round tip. Pipe frosting onto cupcakes, and dip edges into green sugar to resemble salt on the rims of glasses.

Note: I think it would also be cute to tint the frosting green and use coarse sugar for rims.