I know what you’re thinking “Finally!” I got this recipe from the awesome cookbook Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons finely grated lime zest
- 1 cup soy milk or rice milk
- 1/4 cup canola oil
- 2 tablespoons tequila (100% agave, no worm!)
- 1/2 teaspoon vanilla extract
- 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, softened
- 1 tablespoon soy milk or rice milk
- 3 tablespoons lime juice
- 1 tablespoon tequila (since I made these for work, I omitted the tequila)
- tiniest drop of green food color you can manage (optional)
- 2 cups confectioners’ sugar, sifted
- generous pinch to 1/8 teaspoon kosher or coarse salt (optional)
- Preheat over to 350F. Line muffin pan with cupcake liners.
- In a large bowl, beat together lime juice, zest, soy milk , canola oil, tequila, vanilla and sugar. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth.
- Fill liners three-quarters of the way full and bake 20 to 22 minutes until a toothpick inserted through the center of one comes out clean.
- Transfer cupcakes to a cooling rack and let cool completely before frosting; allowing cupcakes to set for an hour or two helps the flavor to develop fully.
- Blend margarine with a fork until soft and fluffy, then stir in soy milk, lime juice, tequila, and food coloring if using (the effect is just to give the icing a very pale green tint, even lighter than “mint” green).
- Sift in 2 cups confectioners’ sugar and blend (if you have an electric mixer, using it on low speed helps), until creamy and smooth.
- If frosting is a little too liquidy for your taste, sift in the remaining confectioners’ sugar, one tablespoon at a time, until a thick but spreadable consistency is reached. Refrigerate until ready to use.
- Spread icing on cupcakes, spreading all the way to the edges, then roll just the outer edges of cupcake in sugar crystals or sprinkle them on the edges by hand.
- I topped mine with gummy worms as a joke since bad (and non-vegan) tequila sometimes has a worm in the bottom of the bottle! Surfsweets makes vegan-friendly gummies that would be perfect for this 😀
It works best if you have large grain sugar, but I just had the regular stuff, and the frosting absorbed most of it 😛 The frosting also thickens up to create a nice glaze. The only complaint I got about these cupcakes was that they needed more tequila!