Saturday, February 20, 2010

Coffee Cupcakes with Whiskey Frosting!

This is pretty much the same as the Lemon-blah-blah-blah cupcakes... A few differences.

First, pre-heat your oven to 350. Then set up your cupcake tin with the foil cupcake liners. For some reason, the paper ones really, really, really stick. Don't waste your cupcakes on paper liners.

1/2 cup Tofutti Better Than Sour Cream,
2/3 cup vanilla soy milk
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar

Then sift these things together and put into the wet mixture.
1 cup plus 2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix it all up and add some Instant Coffee. I like about 3 Tablespoons. You may not. I don't know. Just add until it tastes right. There are no dangerous raw ingredients, like eggs, so just taste it.

Fill your cupcake liners just about 2/3 of the way and bake your cupcakes 20 to 22 minutes and then, transfer 'em to a cooling rack to let cool.

For the frosting, I mix up like 1/4 cup of vegan shortening, a 1/4 cup of vegan cream cheese, and a bit of Earth Balance with a ton of powdered sugar---really all the powdered sugar I can fit into the yummy fats. Then add about a Tablespoon of Jack Daniels. Then add a bit more powdered sugar. Beat the heck out of it.

I cool the cupcakes and the frosting overnight in the fridge, but you may not be able to wait that long. You'll have to let the cupcakes cool a bit, otherwise your frosting will melt and you don't want that.


Eat 'em up.

Next time I make them, I'm going to shave some tasty vegan carob and pretend that it's tabacco sprinkles.

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