Mucho Margarita Cupcakes (Vegan)

Another fun recipe from Vegan Cupcakes Take Over the World.

• Ready In: 42 mins
• Yields: 12 cupcakes

Ingredients

• Cupcakes

• 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

• Icing

• 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)

Directions

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.