Mucho Margarita Cupcakes (vegan)

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 1/4 cup lime juice, freshly squeezed
• 1 1/2 teaspoons lime zest, freshly grated
• 1 cup soymilk
• 1/4 cup canola oil
• 2 tablespoons tequila
• 1/2 teaspoon vanilla
• 3/4 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup margarine
• 1 tablespoon soymilk
• 3 tablespoons lime juice
• 1 tablespoon tequila
• tiny drop green food coloring
• 2 -2 1/2 cups confectioners' sugar
• 1 pinch kosher salt or 1 pinch coarse salt
• 1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

Recipe

• 1 cupcakes: preheat oven to 350 f and line muffin pan with cupcake liners.
• 2 beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• 3 combine the flour, baking soda, baking powder, and salt. combine into the wet ingredients and mix until smotth.
• 4 fill liners about 3/4 fill. i use an ice-cream scoop. baek 20-22 minutes or until toothpick inserted in center comes out clean.
• 5 transfer cupcakes to a cooling ratck and cook completely before frosting.
• 6 icing: blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. use only the tiniest bit of food coloring.
• 7 sift in 2 cups confectioners sugar and blend until smooth and creamy. add additional confectioner sugar if the icing appears too liquidy. refrigerate until ready to use.
• 8 spread icing on the cupckaes spreading all the way to the edges.
• 9 roll the outer edge of the cupcakes in the sugar crystals.