Wicked Cupcakes & Sweet Card

How do you make a homemade cupcake even better? Add tequila and turn them into Margarita Cupcakes, that's how!

As you can imagine, I'm quite excited to give these a try. We have a Mexican/Spanish themed celebration to attend on Saturday and part of attending is to bring a theme item for the potluck. I'm going to take some Super Taco Dip and these adult cupcakes. Our week is looking so busy, though, that I whipped up the cupcakes and tossed them into the freezer to pull out on Friday for frosting.

I saw these on Baking Bites and couldn't resist. They're originally for a Vegan cupcake, but that meant another "special" ingredient, so I substituted regular ol' cow's milk. Seemed to work just fine….I feel like I should give them a go before taking them to Fiesta, but that would mean an additional dozen to make since this is already a small recipe at a single 12 cupcakes.

When dividing the batter into the muffin liners, one may be inclined to taste this alcohol infused batter. If you do, I relinquish all responsibility for any further taste testing because the sweet, lime and tequila is pretty irresistible. If that was something I was into. But I'm not. Really.

It was just a taste…don't judge me. You know you'd do it if nobody was looking.
I think I may need an intervention. My baking is getting in the way of my drinking. I mean….well, you get the idea. Send help.

Margarita Cupcakes
(adapted from Vegan Cupcakes Take Over The World)

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup milk (this is where you can use soymilk - 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 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.

I’ll post the frosting when I make it…unless you’re so inclined to make yourself a batch of these drool inducing babies…then head on over to Baking Bites for the rest of the recipe!

The next card I want to share is from this week's Sketch for You to Try
This was the sketch:

And my interpretation (complete with a little smudge, so I had her toss a few popcorn kernels - hey, I'm not perfect by any stretch of the imagination!):


Stamps: PMSabella, Mini Mates
Paper: Pink Pirouette, Chocolate Chip, Whisper White, Kiwi Kiss, Bella Birds
Ink: Chocolate Chip, Basic Black, SU! Markers
Accessories: Nestabilities, Liquid Applique