Margarita cupcakes

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Makes 12 muffin-sized cupcakes.

  • ¼ cup freshly squeezed lime juice
  • 1 ½ tsp freshly grated lime zest
  • 1 cup soya milk
  • ¼ cup rapeseed oil
  • 2 tbsp tequila
  • ½ tsp vanilla extract
  • ¾ cup granulated sugar
  • 1 ⅓ cups plain flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ pack fondant icing and colouring
  1. Preheat the oven to 180°C and put 12 muffin cases into your cake tins.
  2. In a large bowl whisk together the lime juice, zest, soya milk, oil, tequila, vanilla and sugar.
  3. Sift in the flour, baking soda and powder, and add the salt.
  4. Whisk until smooth then dived into the cupcake cases – they should be just over two-thirds full.
  5. Bake for 18-20 mins until a toothpick inserted comes out dry.
  6. Transfer to a cooling rack.

To ice, roll out fondant icing and cut skull shapes. Use a fork to indent teeth marks and paint with brush and black icing. Cut little circles in a different coloured icing (I used a pen lid as a cutter) and decorate with piped coloured icing as you like and use little silver balls for the eyes.

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