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Strawberry margarita cupcake

Posted in Recipes, tagged , , , on May 16, 2012| 5 Comments »

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

Cakes
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
Frosting
from All Recipes
  • 1 cup fresh strawberries
  • 1 cup vegan Earth Balance butter
  • 1 cup confectioners’ sugar, sifted (I left this out and just used the 2 1/2 cups below. I don’t love super sweet frosting.)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar, sifted, divided

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.

While the cupcakes are cooking, you can start on the frosting. Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
If you want your strawberry mixture super smooth, at this point you can strain it through a fine mesh strainer to remove all the seeds and any lumps that my have remained. I did this and loved not having the seeds in the frosting but it also makes a huge mess so you can easily leave this step out.
Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners’ sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree. (repeat the sugar, strawberry puree cycle one more time if you are using the full 3 1/2 c. of confectioner sugar) Beat last 1/2 cup confectioners’ sugar into mixture until just blended.
The tequila in the cupcakes is super subtle. It’s the lime and the strawberry that make the  most impression and they are delicious together! I’m especially a huge fan of the lime cake. It’s super light and summery. I will definitely be bringing this to a future BBQ or summer dinner.
Cupcakes on Weds? I thought it would help get you through the week!

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