Get caught in a "tropical lime storm" with these cupcakes!
Ingredients
1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups vegan butter
1 cup sugar
1/2 cup unsweetened applesauce
1/2 cup vegan sour cream (I used Tofutti Better Than Sour Cream)
1/2 cup Mountain Dew Baja Blast
1/2 teaspoon spirulina powder or natural teal food coloring
1 lime, zest and juice
1/4 teaspoon vanilla
3-4 cups powdered sugar
Directions
Preheat oven to 350°F. Line a mini muffin pan with paper liners (I went for a classic Mountain Dew yellow).
In a large mixing bowl, sift together the dry ingredients (flour, baking soda, baking powder and salt). Set aside.
In another bowl, cream together 1/2 cup butter with sugar, and gradually add in applesauce, sour cream, Baja Blast and most of the lime zest until incorporated. Slowly add the dry ingredients mixture into this mixture until smooth.
Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Hang ten while the cupcakes cool in the pan, then remove to a rack while you prepare the frosting. If you want your cupcakes to be totally tubular, don't frost em while they're hot.
For the frosting, using a standing mixer or hand mixer, whip remaining 1 cup butter, gradually adding in powdered sugar through a sifter until smooth and creamy. Bring it to the next level with remaining lime zest, a tiny splash of lime juice, vanilla, and either spirulina powder or natural teal food coloring for the perfect punch of cowabunga color.
Once the cupcakes are cool, add on some frosting. I recommend using a piping bag and large star tip, or simply spreading frosting on with a knife. Enjoy!
Ingredients
1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups vegan butter
1 cup sugar
1/2 cup unsweetened applesauce
1/2 cup vegan sour cream (I used Tofutti Better Than Sour Cream)
1/2 cup Mountain Dew Baja Blast
1/2 teaspoon spirulina powder or natural teal food coloring
1 lime, zest and juice
1/4 teaspoon vanilla
3-4 cups powdered sugar
Directions
Preheat oven to 350°F. Line a mini muffin pan with paper liners (I went for a classic Mountain Dew yellow).
In a large mixing bowl, sift together the dry ingredients (flour, baking soda, baking powder and salt). Set aside.
In another bowl, cream together 1/2 cup butter with sugar, and gradually add in applesauce, sour cream, Baja Blast and most of the lime zest until incorporated. Slowly add the dry ingredients mixture into this mixture until smooth.
Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Hang ten while the cupcakes cool in the pan, then remove to a rack while you prepare the frosting. If you want your cupcakes to be totally tubular, don't frost em while they're hot.
For the frosting, using a standing mixer or hand mixer, whip remaining 1 cup butter, gradually adding in powdered sugar through a sifter until smooth and creamy. Bring it to the next level with remaining lime zest, a tiny splash of lime juice, vanilla, and either spirulina powder or natural teal food coloring for the perfect punch of cowabunga color.
Once the cupcakes are cool, add on some frosting. I recommend using a piping bag and large star tip, or simply spreading frosting on with a knife. Enjoy!
