From the my favorite cupcake book "Vegan Cupcakes Take Over The World", this tangy and incredibly moist little cake of love, was a huge hit at the office yesterday. I think when I said the words "had Tequila in it", it might have had something to do with it, but hey THEY WORK HARD!
1/4 cup freshly squeezed lime juice
1 1/2 teaspoons finely grated lime zest
1 cup soy milk or rice milk (I used soy)
1/4 cup canola oil
2 tablespoons tequila (I used 100 Anos Blanco Tequila)
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
Margarita Icing (recipe follows)
Large crystal decorating sugar, for decorated the edges of cupcakes (about 1/2 cup)
1. Preheat oven to 350 degrees Fahrenheit. Line muffin/cupcake pan with cupcake liners.
2. 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 or knife 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.
1. Spread icing on cupcakes, spreading all the way to the edges, then roll just the outer edges of cupcake in sugar crystals (which I first spread out on a plate). If this is way too messy, just sprinkle sugar crystals on edges of cupcake by hand, or simply on top.
1/4 cup margarine, softened
1 tablespoons soy milk or rice milk (I used soy)
3 tablespoons lime juice
1 tablespoon tequila
A tiniest drop of green food color or food color paste you can manage, optional
2 cups confectioners' sugar, sifted (also called Icing Sugar)
Generous pinch to 1/8 teaspoon kosher or coarse salt, optional
1. Blend margarine with a fork till 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 (I did 1/4 cup at a time) and blend (an electric mixer on low speed helps at this point) til creamy and smooth. If it's a little too liquidy for your taste, sift in one tablespoon at a time more confectioners' sugar, till a thick but spreadable consistency is reached. Refrigerate until ready to use.