This was probably the most ill-advised cupcake-making endeavor in the history of my kitchen. I was missing approximately seven ingredients, used multiple recipes, and combined ingredients that should never be introduced to one another.
Anyway, they actually turned out pretty decent– they tasted not like tequila nor like sour cream but more like a sweet, dense corn bread. The frosting, once again, should be avoided.
Tequila Sour Cream Cupcakes INGREDIENTS 1 1/2 cups flour 1/4 tsp baking soda 1/4 tsp apple cider vinegar 3/4 cup sugar 3 tablespoons vegan butter 2 eggs 3/4 cup vegan sour cream 1 tsp tequila
DIRECTIONS Mix ingredients. Bake at 350 for approximately 20 minutes.
Xocolatl Irish Cream Frosting INGREDIENTS sugar (ground in a coffee grinder) corn starch Xocolatl hot chocolate mix Bailey’s Irish Cream vegan butter