(adapted from
Vegan Cupcakes Take Over The World)
1/4 cup orange juice (fresh, if possible)
2 tsp orange zest
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
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together orange juice, orange zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to orange 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.
Frosting
1/4 butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1/2 tsp
grenadine
1/2 tsp orange zest
1 tbsp tequila
2+ cups confectioners' sugar
maraschino cherries or strips of orange peel, for garnish
Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, orange juice, tequila, grenadine, orange zest and 2 cups of confectioners' sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it's easy to direct it.
Tequila Sunrise Cupcakes
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