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For the cupcakes:
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Preheat your oven to 350 F. Line two 12-cup mini muffin pans with paper liners.
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In a medium bowl, add the flour, baking powder, and salt. Whisk to blend.
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In a separate medium bowl, add the oil and sugar. Beat with a mixer until combined. Add the blended tofu and continue to beat until combined.
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Beat in about half the flour mixture. Add the lime juice while blending, and slowly add the remaining flour mixture. Beat until everything is combined and smooth.
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Spoon the mixture into the muffin tins, almost to the tops.
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Bake for 15-17 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Then remove the tins from the oven and set them on a rack.
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Allow the cupcakes to sit in the tins for a few minutes, then transfer to a cooling rack and cool completely before frosting.
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For the buttercream:
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While the cupcakes are baking, put the shortening into a mixing bowl and beat with a mixer until it's smooth. While the mixer is running on low speed, gradually add the powdered sugar, vanilla, and almond milk until you reach your desired consistency.
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Add the tequila one teaspoon at a time, until you reach your desired flavor. Beat the mixture for a few more minutes.
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If you're using food coloring, add it to the buttercream and mix until it's combined and your desired color.
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If you'd like, add the buttercream to a pastry bag fitted with the tip of your choice and pipe onto the cupcakes once they are completely cooled. Otherwise you can simply spread the buttercream on the cupcakes once they have completely cooled.
