I know it’s May the 4th – and I’m ready for all the ensuing Star Wars jokes.
But I’m concentrating on Cinco de Mayo. In my opinion, it’s the better holiday. In college, we used to go all out for Cinco de Mayo – mostly in a drinking sort of way! I remember one year, we went to a bar and they had five-cent Miller Lite Bottles – who does that?! The place was packed and people were buying the bottles six at a time! It was a good day for college students, haha.
Today, I’d rather sit on an outdoor patio and have a mango margarita or some sort of mojito. It needs to be more relaxing than fighting people for nickel beers!
This margarita cupcake recipe is one that displays the classic flavor of the drink: LIME! Lime is incorporated in a few ways: a little juice in the batter; some juice and zest in the syrup; and some zest (and extract, if you can find it) in the frosting. Yum!
Margarita Cupcakes with a Twist of LimeCourse: Uncategorized
Cakes adapted from The Pretty Bee
One and half cup organic flour
Three-fourth cup of organic cane sugar
Half a teaspoon of baking soda
Half a teaspoon of sea salt
Half a cup of cold water
One-fourth cup of tequila, or more water
Half a cup of melted coconut oil
Two and half teaspoon of vanilla
One teaspoon of lime juice
- For the simple syrup
One-fourth cup of organic cane sugar
One-fourth cup of water
Two tablespoons of lime juice
One teaspoon of lime zest
- For the frosting
One cup of organic non-hydrogenated shortening, like Spectrum
One teaspoon of vanilla (or lime extract, if you have it)
Three to four cups of vegan powdered sugar
The zest of one lime
Some vegan sprinkles for decorating, get them from Pink Peppercorn or India Tree
- Preheat the oven to 375 degrees Fahrenheit. 12 cupcake liners can be lined in a muffin pan.
- Combine the dry ingredients in a big mixing bowl: flour, sugar, baking soda, and salt. Stir it up a little. In the centre of the dry ingredients, make a well. Keep it aside.
- Make sure you have all of your wet ingredients on hand. To ensure that the reaction runs smoothly, combine all of the ingredients at the same moment. Pour them into the well and stir with a wooden spoon and some elbow grease (or use your mixer). Stir until the batter thickens and all is mixed.
- Fill the cupcake liners halfway with batter; these cupcakes puff up quite a bit. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow for full cooling of the cupcakes. Poke a few holes in the tops of the cakes with a toothpick as they’re cooling. It will aid in the absorption of the syrup.
- In a small saucepan over medium high heat, mix all of the ingredients for the simple syrup. Get the mixture to a boil, then reduce to a low heat. Be sure the sugar is fully melted. Remove it from the heat once it has reduced marginally and allowed to cool.
- Brush a layer of syrup on each cupcake after it has cooled. Brush with a second coat once it has dried and/or soaked in.
RECOMMENDATION Save the simple syrup for your own drinks if you have some left over.
- In a big mixing bowl, cream together the shortening, flavouring, and zest to make the frosting. Gradually stir in the powdered sugar, a cup at a time, before the buttercream has stiffened. Fill a piping bag with icing and add frosting on the cupcakes.
- The natural green sprinkles have a rustic look about them that reminds me of the side of a margarita glass. I smushed the tops of my cupcakes flat after dipping them in sprinkles. With the addition of a lime peel or slice, you’ve got yourself a cute margarita cupcake!