On the last day of classes, I had a party called "Death by Alcohol." It was a sort of twisted parody of the party that the college throws at the end of fall semester called "Death by Chocolate." I made all alcoholic cupcakes, including these Margarita Cupcakes from Vegan Cupcakes Take Over The World. (They are the ones sort of in the back, with a sugared rim.) Something was weird with the consistency--maybe they were underbaked? maybe this is just vegan weirdness? Either way, like all the recipes I've tried from Vegan Cupcakes . . . they took about 10 seconds to make (I had squeezed the lime juice already to make something else), and the frosting was really the best part--wow.
Mucho Margarita Cupcakes (from Vegan Cupcakes Take Over the World)
Preheat oven to 350. Line muffin tins.
In large bowl, beat together:
1/4 C freshly squeezed lime juice
1 1/2 t finely grated lime zest
1 C rice milk
1/4 C canola oil
2 T tequila
1/2 t vanilla extract
3/4 C sugar
Sift in:
1 1/3 C flour
1/4 t baking soda
1/2 t baking powder
1/2 t salt
Mix until batter is smooth. Fill liners 3/4 of the way, and bake for 20-22 minutes.
Margarita Icing (YUM!):
Blend 1/4 C margarine (softened) with a fork till soft and fluffy, then stir in:
1 T rice milk
3 T lime juice
1 T tequila
a very tiny drop of green food coloring
(at this point, all I had was a glob of margarine and a liquidy puddle, but I soldiered on, and it turned out great.)
Sift in 2 C confectioners' sugar and blend with an electric mixer on low speed until creamy and smooth. Then attempt to roll the cupcake edges in sugar to give the margarita look (I sort of failed at this.).
1 comment:
did you know that most sugar isn't vegan? the process of whitening sugar uses bone char (made from cow bones).
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