Mucho Margarita Cupcakes (Vegan)

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 coarse salt
• 1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

Directions

1. 1

   Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.

2. 2

   Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.

3. 3

   Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.

4. 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. 5

   Transfer cupcakes to a cooling ratck and cook completely before frosting.

6. 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. 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. 8

   Spread icing on the cupckaes spreading all the way to the edges.

9. 9

   Roll the outer edge of the cupcakes in the sugar crystals.