Wednesday, May 18, 2011

tequila lime cupcakes

I know cupcakes are the super trendy-epitome of hipsterdom/gentrification dessert items, but really, aren't they just adorable! There's a reason cupcakes have taken over the world! I adapted this recipe from the cookbook 'Vegan Cupcakes Take Over the World.' Hence, my joke. But, seriously. Well, as serious as you can be when you are writing about cupcakes that have tequila and vast amounts of sugar in them. I served them at a party recently and they're definitely a palate divider. Some people couldn't handle the lime explosion in their mouth. I, for one, love bold citrus flavors. But I can understand that it's not for everyone. You can decrease the freshly squeezed lime juice for more soymilk or almond milk, if you prefer. Or even use lemon juice. I feel that with vegan cupcakes, sometimes they come out a little dry and dense and the lime juice really helps with that. I suppose using agave could also give it a lighter taste and texture as well. 

Makes 24 cupcakes

Recipe for cupcakes: 

1/2 cup freshly squeezed lime juice
3 teaspoons finely grated lime zest
2 cups almond, rice or soy milk
1/2 cup canola oil or melted coconut oil
1/4 cup tequila 
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
2 2/3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
(icing recipe to follow)
(large crystal decorating sugar, for decorating edges of cupcakes, about a cup)

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. 
In a large bowl, beat together the lime juice, zest, soy milk, canola/coconut oil, tequila, vanilla, and sugar. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners three quarters of the way full and bake 20 to 22 minutes until a toothpick or knife inserted through the center comes out clean. Transfer cupcakes to a cooling rack and let cool completely before frosting. Allowing cupcakes to set for an hour or two helps the flavor develop more fully. 

Icing recipe: 
1/2 cup shortening (butter or margarine would also work) I used Spectrum shortening, softened
2 tablespoons almond, rice or soy milk 
6 tablespoons lime juice
2 tablespoons tequila
drop of green food coloring, if you so desire
4 cups confectioners' sugar, sifted 
generous pinch of sea salt

Blend shortening with a hand held or kitchen aid mixer until soft and fluffy. Add soy milk, lime juice, tequila and food coloring. Sift in two cups confectioners sugar and blend with mixer til creamy and well incorporated. Add more confectioners sugar if it seems too runny. It should be a bit stiff (as in, you can make peaks with it) and have a smooth spreadable consistency. Refrigerate until ready to use. 

To assemble: 
Spread icing on cupcakes with a knife, all around edges. Roll just the outer edges of cupcake in sugar crystals, ala margarita style. Tada! You have a booze-filled party time cupcake! 

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