Archive for May, 2012


Margarita Cupcakes

Work was having a Cinco De Mayo themed party this month so I thought what would be more festive than Margaritas! We obviously can’t drink on the job so how bout Margaritas in cupcake form! Everyone loves cupcakes! I made both full size and mini cupcakes for the party and they were a hit. No one believed these were Vegan!

Cupcakes

  • 1/2 cup lime juice
  • 3 teaspoons lime zest
  • 2 cup soymilk
  • 1/2 cup canola oil
  • 4 tablespoons tequila
  • 1 teaspoon vanilla
  • 1.5 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Icing

  • 1/2 cup margarine
  • 2 tablespoon soymilk
  • 6 tablespoons lime juice
  • 2 tablespoon tequila
  • 2 tiny drop green food coloring
  • 4 – 5 cups confectioners’ sugar
  • 2 pinch kosher salt or 1 pinch coarse salt
  • 1 cup large crystal decorator sugar (to decorate edge of cupcakes)

Directions:

  1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
  4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
  5. Transfer cupcakes to a cooling rack and cook completely before frosting.
  6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
  7. Sift in 2 cups 10x sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too runny. Refrigerate until ready to use.
  8. Spread icing on the cupcakes spreading all the way to the edges.
  9. Roll the outer edge of the cupcakes in the sugar crystals.

I didn’t put tequila in the icing since it wouldn’t get cut off and I didn’t know how many one person would eat. We can’t have drunk employees walking around! The icing would have been even yummier with it in there though! There was nothing leftafter the party to take home 🙂

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These were my first attempt as cheesecake cupcakes and although ugly… (they fell on the way to work because I didn’t chill them enough and of course I didn’t take the picture before I left!) they tasted so good! Next time will be prettier I promise!

Vegan Cheesecake Cupcakes

10 Graham Crackers

½ C oil of choice

(I used Olive Oil b/c I was out of Coconut)

½ C plus 2 T Agave Nectar divided

12 Oz Vegan Cream Cheese (I use Tofutti)

½ C unbleached sugar

1tsp Vanilla

¼ C vanilla soy yogurt

Line muffin pan with cupcake liners and preheat oven to 350 degrees.

For Crust:

Smash crackers and mix with 2 T Agave and oil. Spoon into liners and press down firmly.

Bake at 350 for about 10-15 minutes.

Cheesecake:

Blend all remaining ingredients in a blender until smooth. Poor into liners until ¾ way full. Decrease oven temp to 325 and bake for about 30 minutes and then immediately move refrigerator until hardened.

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Poll time!

I have decided or was persuaded to start a cupcake business! So I am trying to figure out a name…. Here are the ideas I have. Please comment an let me know your thoughts!

Cuppa Sweetness
Peace, Love, and Cupcakes
All You Need is Cupcakes
Sweets Darling
Let Them Eat Cupcakes!