Mucho Margarita Cupcakes Vegan Recipes

MARGARITA CUPCAKES

Margarita Cupcakes image

Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.

Provided by Krystallynn

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
½ cup butter, melted
3 eggs
½ cup lime margarita mix (such as Jose Cuervo®)
1 egg yolk
¾ cup lemon-lime soda
1 ½ (1.5 fluid ounce) jiggers tequila (such as Jose Cuervo®)

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g

MUCHO MARGARITA CUPCAKES (VEGAN)

Mucho Margarita Cupcakes (Vegan) image

Make and share this Mucho Margarita Cupcakes (Vegan) recipe from Food.com.

Provided by MsBindy

Categories Dessert

Time 42m

Yield 12 cupcakes

Number Of Ingredients 19

Ingredients

1/4 cup lime juice, freshly squeezed
1 1/2 teaspoons lime zest, freshly grated
1 cup soymilk
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup margarine
1 tablespoon soymilk
3 tablespoons lime juice
1 tablespoon tequila
tiny drop green food coloring
2 -2 1/2 cups confectioners' sugar
1 pinch kosher salt or 1 pinch coarse salt
1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

Steps:

Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
Transfer cupcakes to a cooling ratck and cook completely before frosting.
Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
Spread icing on the cupckaes spreading all the way to the edges.
Roll the outer edge of the cupcakes in the sugar crystals.

Nutrition Facts : Calories 297.3, Fat 8.8, SaturatedFat 1.2, Sodium 206.7, Carbohydrate 53.6, Fiber 0.5, Sugar 41.4, Protein 2.2

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