Aging

Mucho Margarita Cupcakes (Vegan)

Author Ashley

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INGREDIENTS

12 cupcakes

  • Cupcakes

  • 1⁄4cup lime juice, freshly squeezed
  • 1 1⁄2teaspoons lime zest, freshly grated
  • 1cup soymilk
  • 1⁄4cup canola oil
  • 2tablespoons tequila
  • 1⁄2teaspoon vanilla
  • 3⁄4cup granulated sugar
  • 1 1⁄3cups all-purpose flour
  • 1⁄4teaspoon baking soda
  • 1⁄2teaspoon baking powder
  • 1⁄2teaspoon salt

  • Icing

  • 1⁄4cup margarine
  • 1tablespoon soymilk
  • 3tablespoons lime juice
  • 1tablespoon tequila
  • tiny drop green food coloring
  • 2 -2 1⁄2cups confectioners’ sugar
  • 1pinch kosher salt or 1 pinchcoarse salt
  • 1⁄2cup 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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