I luuuuurrve you. I doooo. This picture is allll shurpringtime like. It's all those drinks you brought to the party. ECM is slurring.
This is my offering to the potluck... Margarita Cupcakes. I saw these on serious eats on Cinco De Mayo and my first thought, swear to god, was "Oh hell yeah! I'm making these for the potluck." These cupcakes are really moist and limey with just a hint of tequila. The hint was so tiny I let the sous chefs have one (without frosting). Better yet, you can make them vegan. Go Figure.
Margarita Cupcakes: (Beantown Baker)
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, you can substitute 1/4 cup applesauce
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 butter or non hydrogenated shortening, softened
1 tbsp soy milk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners' sugar
coarse sugar for "rims"
Cream together butter/non hydrogenated shortening (depending on whether you want the frosting vegan or not), soy milk, lime juice, tequila, and 2 cups of confectioners' sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
Instead of using sugar for the rims. I sprinkled the tops with pink and white sparkling sugar and some lime zest. I also served the cupcakes with a shot of Gran Centenario Plata Tequila Blanco. I ran out of Patron Silver but this stuff is a close second with a beautiful art deco bottle to boot.