Cocktails Into Cupcakes

So a friend convinced me to do a vegan cupcake show. While I was pretty hesitate, I excepted this challenge. The shoot was this past weekend. I think it went well.  I was pretty nervous, but I think I hid it pretty well. I guess we will see!

Since I love you guys so much, I am gonna give you guys the recipes first! And if you guys are interested I will keep you up to date on the happenings of my cooking show.

Mimosa Cupcakes

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup orange juice
  • 2 tbsp Triple Sec
  • 1/3 cup vegetable oil
  • 1/3 cup granulated sugar, organic
  • 1 tsp vanilla

Sift flour, baking powder, and salt into a bowl and set aside. In another bowl, beat together orange juice, triple sec, oil, sugar and vanilla until well-mixed.

Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.

Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Bake in a preheated 350 degree oven about 18-20 minutes or until a toothpick inserted in the center comes out clean.

Vanilla Buttercream

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Champagne Reduction

  • 1 cup champagne

Reduce champagne over high heat until you have about 1-2 tablespoons. Cool and spoon a few drops on top of each frosted cupcake.

Margarita Cupcake

  • 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
  • 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 350 degrees. 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 18-20 minutes, until a toothpick 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 nonhydrogenated shortening, softened
  • 1 tbsp soymilk
  • 3 tbsp lime juice
  • 1 tbsp tequila
  • 2+ cups confectioners’ sugar

Cream together butter/nonhydrogenated shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

6 thoughts on “Cocktails Into Cupcakes

  1. Pingback: Mimosa Cupcake | 365 Days of Vegan Food

  2. Pingback: Margarita Cupcake | 365 Days of Vegan Food

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