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Preparation Time : 20
Cook Time : 20
Total Time : 40
All Purpose Flour 1 1/2 cups
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/2 tsp
Canola Oil 1/2 cups
Sugar 3/4 cups
Eggs at room temperature 2 nos
Lime juice 1/2 cups
Lime Zest 1 tbsp
Tequila,divided 2 tbsp
Vanilla Extract 1 tsp
Sour Cream 1/2 cups
Preheat oven to 180c
Grease a 12 count muffin mould and set aside.
In a bowl, sift flour,baking powder, baking soda and salt. mix well and set aside.
In a bowl of the electric mixer attached with paddle attachment, mix Canola Oil and sugar on medium high speed until well combined.
Reduce the speed to medium and gradually add eggs until just combined
Add lime juice,zest, 1tbsp tequila and vanilla extract.
Slowly add half the flour mixture and mix until blended
Add sour cream and mix again
Now add remaining flour mixture and blend again
Divide batter into muffin moulds
Bake for 15-18 minutes
Transfer the muffins to wire rack when still warm
Now brush the remaining tequila over the muffin tops
Let cupcakes cool completely.
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