The Braekery: Challenge #4: Margaita, Hold The Salt

At the end of the summer I was invited over to a new friend's house for 'girly drinks'.

Since I wanted to make a good impression, I decided that it was the perfect opportunity to try a new cupcake challenge, and what better to make than Margarita, Hold The Salt cupcakes?

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 cups all-purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

2 tbsp potato (corn) starch

1/2 tsp finely ground salt

1 pint fresh raspberries

Preheat the oven to 350'. Place 12 paper liners into cupcake trays.

In large bowl, mix together lime juice, lime zest, soy milk, oil, tequila, vanilla, potato starch and sugar.

In a bowl, measure flour, baking soda, baking powder and salt. Whisk or sift together to make sure they are thoroughly combined. Add dry ingredients to lime mixture and stir until just combined.

Gently fold fresh raspberries into the batter with a rubber spatula *

Pour into paper liners. Fill 3/4 of the way to the top. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then place on baking rack.

* I found that the raspberries were so large and juicy that the made the surrounding cake a bit mushy. In the future I would mash the raspberries up before putting them in.

Now, on to the good stuff; Tequila Lime Frosting

1/4 cup salted butter

1 tbsp soy milk

3 tbsp lime juice

1 tbsp tequila

2 cups, plus more if needed, powdered sugar

Beat together butter, milk, lime juice, tequila and 2 cups powdered sugar until smooth and creamy. If the frosting is too thin, wait 5 minutes. It will thicken. If it's still too thin, add more sugar very slowly. The frosting should be stiff, but spreadable. If the frosting becomes too thick, add more lime juice or soy milk. As you can see, I also added green food colouring to mine to give it that margarita feel.