Prep Time: 15 minutes
Cook Time: 20 minutes
Happy New Year to all my Sunday Baking friends! I know it’s been a while, but life has been pretty hectic over the last month or so (although I did manage to squeeze in a little holiday to Iceland for New Year which was pretty awesome!). I even had to turn down a pretty exciting cake project which was a bit upsetting but I suppose it means I can now share more recipes with you guys so there is always a positive. I feel 2014 is going to be a good year for cakes…I already have an order for 2 birthday cakes and a Wedding Cake!
Anyway – these were not what I thought I would be featuring as my first 2014 post. I was going to do a something a little ‘healthy’ seeing as everyone around me (including myself when I have the willpower) seems to be on a January detox. But no…I’m hitting you with the Tequila shots!
I had a small order for some Vegan Ginger and Lemon Cupcakes and as I had a lot of soya milk left over and half a bottle of Tequila in the cupboard I thought I would give these a shot.
They don’t look the best and I’ll be honest – I’m not overly sure about them. My husband took one bite and screwed his nose up at the sweetness which is no surprise. I tried them and my confused feelings were ‘Oh no they have a funny texture……lets try another one….I need another one (see what I mean about the willpower!) and I ended up eating 3. And I have just tried another today. They taste nice, it’s just the texture isn’t as fluffy as usual. Initially I wondered if they weren’t cooked, but when looking properly, they definitely are. Maybe it’s just the way they are meant to be.
- 60ml freshly squeezed lime juice
- 1 1/2 tsp finely grated lime zest
- 245g soya milk (or rice milk)
- 50g rapeseed oil
- 2 tbs tequila
- 1/2 tsp vanilla extract
- 150g granulated sugar
- 190g plain flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 180C and line a muffin tray with cupcake lines
- In a large bowl, beat together the lime juice, zest, soya milk, rapeseed oil, tequila, vanilla and sugar
- Sift in flour, baking powder, baking soda and salt
- Mix until the batter is smooth
- Fill the cupcake cases 3/4 of the way full
- Bake for 20 – 22 minutes until a knife inserted through the centre of one comes out clean
- Transfer cakes to a cooling rack and let them cool completely before frosting; allowing the cupcakes to set for an hour or two helps the flavour to develop fully
- 58g soya margarine
- 1 tbsp soya milk (or rice milk)
- 3 tbsp lime juice
- 1 tbsp tequila
- A tiny drop of green food colour paste (optional)
- 320g icing sugar – sifted
- 1/8 tsp coarse salt (optional)
- Blend margarine until soft and fluffy
- Stir in soya milk, salt (if using), lime juice, tequila and food colouring (if using)
- Sift in the icing sugar and blend until creamy and smooth
- Spoon onto the cooled cupcakes
The Recipe book suggests adding coarse sugar crystals around the edge of the cakes which I did for one. Personally I didn’t like it – there was too much crunch. But maybe you like it that way.
So all in all, I have mixed feelings on these. I wouldn’t say I love them, but it didn’t stop me from eating 3 in a row…..strange. If there any Vegans out there that give these a go I would love to know what you think of them. Maybe it’s the texture a lot of Vegan cakes have so they’re all good?! Let me know!!!