Am I a cupcake Hero?!?

Thursday, September 27, 2007

Laurie over at quirky cupcake asked all cupcake lovers of the world to unite! She has started a monthly blogging event based around cupcakes! I do love cupcakes! For the inaugural event, the theme ingredient is lime!

Hubby, myself, and some friends were planning our menu for our upcoming Jimmy Buffett tailgating extravaganza and I thought Margarita cupcakes would be perfect! Margaritas are my favorite tasty beverage so I’ve been wanting to try this recipe for a while now.

There are quite a few recipes out there for Margarita cupcakes. I chose this one because I liked the fact that it doesn’t use Margarita mix, but is a more “from scratch margarita” in cupcake form.

Margarita Cupcakes – makes 12
Recipe from here (Original recipe from Vegan Cupcakes Take Over the World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla) – I used Silk Light Vanilla Soymilk
1/4 cup vegetable oil – I used 1/4 cup applesauce
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.

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 and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk – I used Silk Light Vanilla Soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, 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.

The verdict: The cupcakes turned out great. They really tasted like margaritas. You could taste a hint of the tequila, but it wasn’t overpowering. They were great for our Buffett tailgating!

Cupcakes, Dessert

6 comments »

13 Responses to “Pomegranate Cranberry Quinoa Salad”

#
1

Smitten Sugar — January 20, 2011 at 5:14 pm

I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
#
2

Evan Thomas — January 20, 2011 at 5:27 pm

I love quinoa! Never tried it with these ingredients. Great recipe!
#
3

Chelsea — January 20, 2011 at 5:31 pm

I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
#
4

The Small Boston Kitchen — January 20, 2011 at 5:36 pm

Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
#
5

Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

I adore quinoa because it is so healthy and so filling!
#
6

ErinsFoodFiles — January 20, 2011 at 7:15 pm

Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
#
7

Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
#
8

Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

I love a good quinoa recipe. This one sounds worth a try.
#
9

Shannon — January 21, 2011 at 1:47 am

LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
#
10

Daisy — January 21, 2011 at 4:17 pm

don’t worry, I am officially the last one.
#
11

Megan — January 21, 2011 at 10:43 pm

I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
#
12

kitchenmisfit — January 23, 2011 at 10:12 pm

I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
#
13

Cheryl — January 24, 2011 at 7:22 pm

I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!