Mucho Margarita Cupcakes (Vegan)



12 cupcakes
  • Cupcakes

  • 14cup lime juice, freshly squeezed
  • 1 12teaspoons lime zest, freshly grated
  • 1cup soymilk
  • 14cup canola oil
  • 2tablespoons tequila
  • 12teaspoon vanilla
  • 34cup granulated sugar
  • 1 13cups all-purpose flour
  • 14teaspoon baking soda
  • 12teaspoon baking powder
  • 12teaspoon salt
  • Icing

  • 14cup margarine
  • 1tablespoon soymilk
  • 3tablespoons lime juice
  • 1tablespoon tequila
  • tiny drop green food coloring
  • 2 -2 12cups confectioners’ sugar
  • 1pinch kosher salt or 1 pinchcoarse salt
  • 12cup large crystal decorator sugar (to decorate edge of cupcakes)
  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.


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