For the cupcakes:
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Frosting (recipe below
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil, tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt.
Add to lime mixture and stir until just combined.
Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.