Friday, March 23, 2012

El Tesoro & Lime Cupcakes

I'm about to leave for a friend's birthday party at the Mexican restaurant in Shekou, Shenzhen, China. She's from Guadalajara, and not just any cupcake would do.

El Tesoro is the last tequila made with 100% blue agave hand selected by one person. It's probably my favorite. We brought a bottle back from Los Angeles when we visited in December, and it's nearly gone no matter how hard we try to make it last.

Use your favorite tequila, even if (especially if) it's a really good one. Sure, a crappy corn-colored one will do, but fancy it up! It's only a quarter cup...

Tequila Lime Cupcakes

1 1/4 cups all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
3/8 cup (6 tbsp) vegan margarine, softened
3/4 cup sugar
2 1/4 tsp Ener-G Egg Replacer mixed with 3 tbsp water
1/4 cup El Tesoro Reposado (or tequila of your choice)
1/4 cup lime juice

Preheat oven to 350°F (175°C). Line mini muffin pan with papers.
Whisk together the flour, baking powder, cocoa, and salt. Set aside. In a large mixing bowl, cream together the vegan margarine and sugars. Add the egg mixture.  In a separate bowl, combine the tequila and lime juice. Add the flour mixture and whiskey mixture to the margarine-sugar mixture; mix well.

Pour into the prepared cups and bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cool. (Makes about 27 cupcakes based on my first trial.)


(I frosted mine with an icing made of powdered sugar, Earth Balance shortening, water, tequila, and lime juice. Then I rimmed them with sugar.)

Salud! (And feliz cumpleaƱos, Karla!)

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