As one might guess by this point, I am experimenting with baking with alcohol, and when I had a sweets craving this afternoon, I knew what I had to do: Rum Coffee Cupcakes. As with the mojito cupcakes, I used Rogue Dark Rum, which is both a crime against good rum and a glorious compliment to the cupcakes.
I used the basic vanilla cupcake recipe seen in the book to the right, and cut out about a quarter cup of soy milk, added a quarter cup of rum, and dumped a couple tablespoons of instant coffee crystals into the batter, resulting in the spotted coloring in the picture. I used a plain vanilla buttercream frosting, because I wanted the most exciting flavor to come from the rum and the coffee in the cupcake. Instructions after the jump.
3/4 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cup all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
3 teaspoons vanilla extract
1/4 dark or spiced rum
3 tablespoons instant coffee crystals
I think I’d recommend rum flavoring/extract and coffee extract as well, just to push those flavors further. A dash of cinnamon in the frosting wouldn’t go amiss, either.
Preheat the oven to 350 degrees Fahrenheit, and line the muffin tin with cupcake liners.
Whisk the soy milk and vinegar and set aside to curdle. In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl, and add the flour mixture and mix until no large lumps remain. At this point, add the rum and the coffee crystals, mix lightly, and pour into the cupcake liners, filling them 2/3 of the way full. Depending on how much you like fun colors and patterns on your cupcakes, you can change when you add the coffee crystals. Earlier, and they’ll incorporate more thoroughly or make fun streaks in the finished cupcakes.
The buttercream frosting is very very simple: 1/4 cup vegetable shortening, 1/4 vegan margarine, whipped together. Then, add 2 cups of powdered sugar in 1/2 intervals into blended it. Then add 2 tablespoons of soy milk and 2 teaspoons of vanilla extract, mix in, and pipe onto the lovely cupcakes once they’re cool.
I’m pretty pleased with how these turned out, though I guess I’d want more rummy flavor. In any case, they totally satisfy my sweet craving, and I’m excited for an experiment to come together in less than 30 minutes and to have turned out as well as these have.