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 »

23 Responses to “Raspberry Meringue Cookies”

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1

Steph — January 16, 2009 at 1:09 am

These are so cute and perfect for Valentine’s Day!
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2

bensbaby116 — January 16, 2009 at 1:43 am

They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
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3

Linds — January 16, 2009 at 1:05 pm

Those looks absolutely lovely! Great job!
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4

Melissa — January 16, 2009 at 1:34 pm

How pretty, pink & perfect!
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5

Kristen616 — January 16, 2009 at 2:43 pm

Not only are they SO pretty but they look delicious! I love that flavor combination.
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Erin — January 16, 2009 at 2:54 pm

I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
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Colleen — January 16, 2009 at 4:46 pm

These are BEAUTIFUL!
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Jen — January 16, 2009 at 4:59 pm

These would be perfect for a baby shower. You could probably use any flavor jello in them.
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Joelen — January 16, 2009 at 4:59 pm

gorgeous pic and the flavor of raspberry and chocolate is wonderful!
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10

Lori — January 19, 2009 at 2:27 am

Those look amazing. I love that first photo, nicely done!
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mooskietx — January 19, 2009 at 3:59 pm

Just looking at the picture makes me feel like i need to go to the gyms in Boston.
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12

Katie — January 20, 2009 at 12:58 pm

Oh my gosh, these look INSANELY awesome!! I want one right now!!
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13

Lucy — February 20, 2009 at 12:14 am

These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
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Jen — February 20, 2009 at 1:21 am

You could definitely use blue jello.
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Alicia — February 20, 2009 at 3:43 am

These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
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Jen — February 20, 2009 at 2:47 pm

I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
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creativecarryout — February 20, 2009 at 3:05 pm

I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
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Jen — February 20, 2009 at 9:15 pm

Thanks for the compliments!
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Jennifer — February 21, 2009 at 11:57 am

Those are so cute!!!!!!!!
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Erin — March 3, 2009 at 2:03 pm

Ok, you’ve inspired me…

http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
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colleen — March 9, 2013 at 10:32 am
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  Glad you enjoy them!
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behance — October 12, 2018 at 5:06 pm

I feel useful from the sharing you bring. Thank you for the value you bring to the reader