- Margarita Cupcakes
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil
, tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide
evenly into muffin tins. Bake for 20-24 minutes, until a tester
comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Key Lime Cream Cheese Frosting
Makes about 3 cups icing
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioner's sugar
In large bowl, cream butter, cream cheese, juice and zest with
electric mixer until light and fluffy. Add 4 cups confectioner's
sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioner's sugar 1 tablespoon
at a time.