I swear HE is the angel from God, not the other way around.
I love you P.
So I'm sitting at work the other day and decided I needed to make some special cupcakes for Cinco de Mayo. I know, at work. But hey, I get some of my best ideas while I'm there!! Don't hate.
I toyed with the idea of a cinnamon cupcake with some kind of caramel frosting. Or possibly a tres leches cupcake but wasn't sure what kind of frosting. So I consulted with my work "mom" and good friend Irene. "What about those margarita cupcakes?". Oh heck YEAH.
One problem - I don't have tequila.
Not only did I decide to make these fabulous cupcakes but I decided to make them completely vegan. Totally. And I did.
First I had to make vegan buttermilk. Yes people - it can be done!! The secret, from the things I have read, is protein. The milk you use has to have protein so that means that although I love almond milk I can't use it. However, soy milk will work.
(makes 12 cupcakes)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegan butter
1 cup sugar or 1 cup Splenda
4 oz So Delicious coconut yogurt - plain
zest and juice of 1 1/2 limes
2 tablespoons tequila
1/4 teaspoon vanilla
1/2 cup vegan buttermilk
This recipe makes 12 and I wanted 18 so I multiplied the recipe. I got 18 beautiful cupcakes!!
Reduce the speed of the mixer and add the yogurt and mix thoroughly.
Add the lime zest, lime, vanilla and tequila.
Alternately, starting with the flour mixture, add the flour, then half of the buttermilk, flour, buttermilk and flour.
Before frosting the cupcakes brush the cupcakes with a little tequila. A little.
Lime Margarita Frosting
1 cup vegetable shortening
3 to 3 1/2 cups powdered sugar
1 tablespoon lime juice
1 tablespoon tequila
Creams the shortening and powdered sugar. Add the lime juice and tequila. I added a very tiny drop of lime green coloring gel. It gave the frost that light lime color. Beautiful.
Hugs & kisses.....