Cinco de Mayo

Happy Cinco de Mayo!!

Can I just just say I love the 5th of May...I love a day that pretty much gives me permission to drink Margaritas and eat chips and salsa ALL. DAY. LONG. Holla!!

Am I going to be able to do this? No. I have to be an adult and work. I am just guessing that it is probably highly frowned upon to drink Margaritas while working all day. Just a guess. Wouldn't that be an awesome job though, to work and drink a few margaritas.

So, since the majority of us have to be stuck at work not being able to consume said beverage, I have a solution for you. Behold Margarita cupcakes...not just any but Vegan. Vegan, because you know I can't have dairy...which totally sucks. My two favorite things...cupcakes and margaritas have paired up and the union could not have been any better.

and

Vegan Margarita Cupcakes

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

Icing

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)Directions

Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.

2 Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.

3 Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.

4 Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

5 Transfer cupcakes to a cooling rack and cook completely before frosting.

6 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.

7 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.

8 Spread icing on the cupcakes spreading all the way to the edges.

9 Roll the outer edge of the cupcakes in the sugar crystals.

P.S. I have no idea why the font and everything came out looking like this.

Hasta Luego Senoras!