MARGARITA CUPCAKE RECIPE RECIPES

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Steps:

• Bake cupcakes: Preheat oven to 350° and line two cupcake pans with 18 liners. Prepare vanilla cake batter according to package instructions and divide between cupcake liners. Bake according to package instructions. Let cool completely. Make filling: In a large bowl, whisk together pudding mix and cold milk until thickened, about 3 minutes. Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar, vanilla and salt, and beat until fluffy. Add heavy cream if the frosting is too thick. Using a paring knife or small melon scoop, cut a small well out of each cupcake and fill it with vanilla pudding. Then, using a small offset spatula, spread frosting on top. Sprinkle each cupcake immediately with sugar. Transfer filled and frosted cupcakes to a large runner baking sheet and broil until the sugar on top of the frosting caramelizes, about 2 minutes. Let cool completely, then serve.