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Ingredients Jump to Instructions ↓

  1. Margarita Cupcakes

  2. 1/4 cup lime juice

  3. 1 1/2 tsp lime zest (1 lime)

  4. 1 cup soy milk (plain or vanilla)

  5. 1/4 cup vegetable oil

  6. 2 tsp tequila

  7. 1/2 tsp vanilla extract

  8. 1 cup sugar

  9. 1 1/3 cup all purpose flour

  10. 1/4 tsp baking soda

  11. 1/2 tsp baking powder

  12. 1/2 tsp salt

  13. 350F. Fill a 12-cup muffin tin with liners.

  14. In a large bowl, mix together lime juice, lime zest, soy milk, oil

  15. , tequila, vanilla and sugar.

  16. In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide

  17. evenly into muffin tins. Bake for 20-24 minutes, until a tester

  18. comes out clean and the cakes spring back when lightly pressed.

  19. Turn out onto a wire rack to cool completely before frosting.

  20. Key Lime Cream Cheese Frosting

  21. Makes about 3 cups icing

  22. 8 tablespoons (1 stick) unsalted butter, softened

  23. 1 package (8 oz.) cream cheese, softened

  24. 2 tablespoons key lime juice

  25. 1 teaspoon key lime zest or lemon zest

  26. 4-5 cups confectioner's sugar

  27. In large bowl, cream butter, cream cheese, juice and zest with

  28. electric mixer until light and fluffy. Add 4 cups confectioner's

  29. sugar, one cup at a time; continue beating until light and fluffy.

  30. If icing is too thin add additional confectioner's sugar 1 tablespoon

  31. at a time.

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