Tequila Cupcakes

by Rachel on July 24, 2009

Not only is today Friday, it’s also National Tequila Day. To me, this qualifies as a pretty big holiday! I would like to be celebrating right now, but I think I’m going to hold off until after noon.

I’ve always had a love/hate relationship with tequila. Well, I love it. (And mostly you either love it or you hate it.) I just hate the texts I send after drinking it. But I kind of love them. And I love the way a guy winces when he asks to buy me a drink and then asks my favorite shot. Sorry, buddy.

My relationship with tequila started with one man: Jordan Barnes. He showed me how to take my first shot of the stuff in a hostel on the beach in Scotland. Saucy Mary’s.

It was a saucy time, alright!

My First Time

My First Time

At least one member of our crew peed the bed that night.

And it’s been all downhill ever since! Maybe Should I stop drinking tequila? ? Sure, and maybe I’ll stop breathing air while I’m at it.

This past winter, my intern Aaron and I made a habit of drinking a lot of $3 margaritas at Benny’s Burritos in NYC. We called it the Intern Special.

A marg fest with the terns!

A marg fest with the 'terns!

Eventually those became too fattening (it’s essentially a 500 calorie tequila Slurpee) so I switched to plain shots–or as we like to say, the Skinny Girl Margarita. He summed up my relationship with tequila like this: “One tequila, two tequila, three tequila, WHORE.”

Aarons 23rd birthday...I started him off with two in a row!

Aaron's 23rd birthday...I started him off with two in a row!

For Jordan’s 21st birthday, I made margarita cupcakes, to pay homage to the best part of our friendship. They have a nice salty flavor, which I love.

Margarita Cupcakes
(from Vegan Cupcakes Take Over The World)

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

Preheat oven to 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.

Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar.

Add in more sugar as needed to make frosting stiff, but spreadable.

Toast!

The Birthday Boy and My Tequila Partner in Crime

The Birthday Boy and My Tequila Partner in Crime

If you want to use tequila in something besides baked goods, Hungry Girl has a shrimp recipe I am dying to try. Tequila in something healthy? OK then.

Celebrate however you like today!

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