Day of the Dead Margarita Cupcakes

Day of the Dead Margarita Cupcakes

This deliciously spooky recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂

Not too trickyNot too tricky Gluten free Wheat free Freezable recipe
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Preparation time

Cook time

Total time

40

Cuisine

Mexican, Central and South American

Servings

12

Ingredients

  • 60ml/¼ cup freshly squeezed lime juice
  • 1½ tsp freshly grated lime zest
  • 250ml/1 cup soya or hemp milk
  • 60ml/¼ cup rapeseed oil
  • 2 tbsp tequila
  • ½ tsp vanilla extract
  • 150g/¾ cup sugar
  • 150g/1⅓ cups plain flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ pack fondant icing and vegan food colouring

Instructions

  1. Preheat the oven to 180°C/350ºC/Gas Mark 4.
  2. Place 12 muffin cases into muffin cake tins.
  3. In a large bowl whisk together the lime juice, lime zest, soya milk, oil, tequila, vanilla and sugar.
  4. Sift in the flour, baking soda and powder, then add the salt.
  5. Whisk until smooth then divide into the muffin cases – they should be just over two-thirds full.
  6. Bake for 18-20 mins until a toothpick inserted comes out dry.
  7. Transfer to a cooling rack.

To ice, roll out fondant icing and cut skull shapes. Use a fork to indent teeth marks and paint with brush and black icing. Cut little circles in a different coloured icing (I used a pen lid as a cutter) and decorate with piped coloured icing as you like and use little silver balls for the eyes.

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