Lately I feel like I’m just moving from one waiting room to the another waiting room. The scene is different, but still the same game. The big W. How I wish I have that fast forward button for my life *remember that Adam Sandler’s movie?* I’d rather eat a bucket of brussel sprouts than wait in uncertainty. Oh well, everything will happen when it’s supposed to happen. Perhaps it’s time to shift my gear. C’est la vie.
Other than that, I’m doing fine. Baking and cooking seems to keep me in a positive mood. My creamy cheese pound cake only lasted 2 days – so I was out there recipe hunting again looking for something totally different. I found a great cupcake recipe from HWTM original recipe from Vegan Cupcakes TOTW.
Verdict: Oh, these cupcakes are just too delicious. They’re so moreish.
**Note to Cynthia and Janet – you are not forgotten, just been pushed back a bit ‘cuz there’re some hiccups on my schedule this week. The badges are still coming, don’t worry.
* 1/4 cup lime juice
* 2 tsp lime zest
* 1 cup full cream milk
* 1/4 cup vegetable oil
* 2 tsp tequila
* 1/2 tsp vanilla extract
* 1 cup caster sugar
* 1 1/3 cup all purpose flour
* 1/4 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 egg
1.) Preheat oven to 350F or 180C.
2.) Mix together lime juice & zest, milk, oil , egg, tequila, vanilla & sugar
3.) Mix flour, baking soda, baking powder & salt.
4.) Combine the two together. Divide evenly into muffin tins.
5.) Bake for 20-24 mnts, until the cakes spring back when lightly pressed.
6.) Turn out onto a wire rack to cool completely before frosting.
Tequila and Lime Frosting
1/4 cup butter, softened
1 tbsp milk
3 tbsp lime juice
1 tbsp tequila
2+ cups icing sugar
coarse sugar for “rims”
Cream together butter, milk, lime juice, tequila, and icing sugar. Add in more sugar as needed to make frosting stiff, but spreadable.