the long awaited post...

Cupcakes: 1/4 cup lime juice, 1 1/2 tsp lime zest (1 lime), 1 cup soy milk,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 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.

Tequila and Lime Frosting: 1/4 butter or nonhydrogenated shortening, softened, 1 tbsp soymilk, 3 tbsp lime juice, 1 tbsp tequila, 2+ cups confectioners' sugar, coarse sugar for "rims"

Cream together butter, soymilk, lime juice, tequila, 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.