Step 1

Preheat oven to 350°F degrees. Line a standard muffin pan with cupcake liners.

Step 2

In a medium-sized bowl, combine the rice milk with ¼ cup lime juice and vanilla. Let sit for 5 minutes. It may look curdled, that’s ok.

Step 3

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.

Step 4

In an electric mixer, fitted with the paddle attachment, cream together the ½ cup shortening with the ¾ cup Wholesome! Organic Sugar. Beat in the eggs, one at a time, mixing well after each addition. Beat in the lime zest. Turn the mixer to low, add half the flour, the milk mixture, then the rest of the flour.

Step 5

Mix just until combined. With a spatula, scrape the sides and bottom of the bowl and make sure the batter is well combined. Divide the batter among the prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Brush the tops of the cupcakes with tequila if desired. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Step 6

While the cupcakes bake and cool, make the frosting.

Step 7

In a mixer preferably fitted with a whisk attachment, beat together the shortening, 2 tablespoons tequila, lime juice and lime zest. Add 3 cups powdered sugar and beat, starting at low speed then raising to medium-high until smooth and the consistency of buttercream. If too soft, add more powdered sugar, a little at a time.

Step 8

Frost the cooled cupcakes and garnish with lime zest and a lime slice.