These are the cupcakes, everyone. THE cupcakes I dreamed about making for Cinco de Mayo and couldn’t because I was sick. But I was not going to let a little bug prevent me from making them.
And they turned out delicious!
They earned me a hug from my roommate’s vegan friend, who seriously has the worst vegan diet I’ve ever heard of. He practically lives off power bars. So clearly, he enjoyed them!
They also earned me glowing reviews from my other roommate’s special guy friend. This is high praise because he is a hardcore meat eater. He even hosts a ginormous bacon festival every year. Anyway, he really liked them, too!
So, clearly, they get the non-vegan and vegan seal of approval, which basically means they’re awesome.
But, I need to give some high praises to How Sweet Eats, because I got the idea from her in two ways: 1. I’m SO addicted to her Strawberry margaritas- the traditional strawberry marg and the coconut strawberry marg. She’s turning me into a lush! and 2. She made a gin and tonic cake, which inspired me to turn it into margarita cupcakes. I salute her!
Strawberry Margarita Cupcakes
adapted by How Sweet Eats
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Earth Balance vegan butter, at room temperature
- 1 3/4 cup granulated sugar
- 4 Ener-G “egges”
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons freshly zested lime rind
- 1/4 cup tequila, plus more for brushing the cakes
- 1/4 cup non-dairy milk (I used unsweetened almond milk)
- juice of 1 lime
from All Recipes
Preheat oven to 350 degrees F. Mix flour, baking powder and salt together in a bowl and set aside.
In the bowl of your electric mixer, beat butter on medium speed until creamy. Add in sugar and beat on medium-high speed until fluffy, about 5 minutes. Add in each “egg” one at a time, beating until fully incorporated before adding the next. Add in vanilla and lime zest and mix.
With the mixer on low speed, add in half of the dry ingredients. Add in tequila, non-dairy milk and lime juice, mixing until combined. Add remaining flour and beat until just combined.
Line cupcake pan with liners and fill cupcakes 2/3 full. My cupcakes didn’t rise too much. Bake cupcakes for 25-30 minutes. When you remove them from the oven, poke holes in the cupcake with a fork or knife. Brush tequila on the cupcakes.