So, I just got back from another trip back east, and was feeling awfully mopey.
The answer, of course, is to make cupcakes.
These are chocolate cupcakes with a dash of whiskey in the batter and the frosting. They turned out pretty well, despite getting a phone call from someone who might be interested in employing me interrupting them in the middle and getting me all flustered.
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 vegan cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Whiskey
Preheat the oven to 350 degrees, and put liners in your cupcake tins.
Add the vinegar to the soy milk for it to curdle, then add the sugar, oil, and vanilla and whisk until frothy, and then mix in the whiskey. Then, sift together the dry ingredients, and mix into the wet until mostly smooth. Pour into the cupcake liners until about 2/3-3/4 full, and bake for 20 minutes.
For the frosting, make a standard buttercream frosting, add a little cocoa powder, and instead of using milk/cream/soymilk as the liquid to get the sugar and margarine to be friends, use a little whiskey.
And voila! Chocolate Whiskey Cupcakes.