Vegan Rum-Chocolate Cupcake Recipe

In my efforts to incorporate more booze into my life, I made cornbread muffins with a hint of bourbon.  This time I went for dark rum in a chocolate cupcake.  They are delicious.


Cupcake Ingredients
1 cup demerara sugar*
1/3 cup coconut oil (or veg oil)**
1 tablespoon apple cider vinegar
3/4 cup rice milk***

1/2 cup dark rum
3 teaspoons vanilla extract
1 cup cocoa powder

1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups all-purpose flour

1 cup golden raisins, raisins, or chocolate chips (or a combination)


Preparation

Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, dark rum, and vanilla extract.

In a separate bowl, combine the cocoa powder, pumpkin pie spice, baking soda, baking powder, salt, and flour.  When all of the dry ingredients have been combined, slowly add the dry mixture to the wet ingredients.

When the wet and dry ingredients have been incorporated together, mix in your raisins/chocolate chips.

Portion out the batter into the pre-lined muffin pan.

Bake for 18-22 minutes.

I topped mine with buttercream to which I added the zest of four small limes and the juice of one lime.

*I think that demerara sugar adds a richness to the recipe.  If you don't have demerara sugar, use 1/2 cup of brown sugar and 1/2 cup of white sugar.

**I use coconut oil because I like the texture and body that it adds to the recipe, but canola or vegetable oil would also work. 

*** You can use any milk substitute for this.  I use rice milk because it's what I use on my cereal.

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Vegan German Chocolate Cupcake Recipe

Cupcake Ingredients
1 cup demerara sugar*
1/3 cup coconut oil (or veg oil)
1 teaspoon apple cider vinegar
1 1/4 cup rice milk**
3 teaspoon vanilla extract
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups all-purpose flour


Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder. Add the baking soda, baking powder, and salt. Combine well. Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan..

Bake for 18-22 minutes.

While the cupcakes are baking, you can begin the topping.


Topping
1 cup brown sugar
1/4 cup lite coconut milk
6 tbsp vegan margarine***
1 tsp vanilla
7 oz package of shredded, sweetened coconut

In a saucepan, heat coconut milk and brown sugar on high until it starts to boil. Add margarine and vanilla. Boil for 3-5 minutes. Add the coconut and stir. Remove from heat.

Put the topping on the cupcakes immediately. You really don't want it to harden in the pan.

Makes 12 cupcakes.


* Turbinado or raw sugar also work well.
** Any non-dairy, milk analogue is acceptable. I just prefer rice milk on my cereal.
*** I use Fleichmann's Unsalted Margarine

Vegan Gingerbread Cupcake Recipe

 

Mmmmmm.... gingery....

 

Fat-free, low-sugar, moist and delicious, these cupcakes are a great holiday treat.

 

 

Ingredients

½ cup molasses

4 ripe bananas, mashed

¼ teaspoon vanilla

1 teaspoon pumpkin pie spice mix

½ teaspoon cinnamon

4 teaspoons ground ginger

2 tablespoons fresh ginger, grated

¼ cup candied ginger, finely diced

¾ cup coconut or rice milk

zest of one orange

juice of one orange

2 teaspoon baking powder

1 teaspoon baking soda

2 cups all-purpose flour

1 cup raisins (optional)

Preparation

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups

Toss the bananas into a mixing bowl and mash them with a mixer.  Add the molasses, vanilla, and spices and mix well. Incorporate the coconut/rice milk, orange zest, and orange juice.

Add the baking powder and baking soda. Mix well. Add the flour, taking care not to overmix.

Stir in the raisins.

Portion out the batter into the pre-lined muffin pan. They don't rise very much, so you can fill the cups the whole way.

Bake for 25-30 minutes or until a skewer inserted in the center of a cupcake comes out clean.

Gloopy Vegan Chocolate Mint Cupcake Recipe

Some might call these a lava cupcake, but I prefer the word gloopy.  Gloopy, but delicious. 

Filling/Frosting Ingredients

1/2 cup vegan margarine
2/3 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup rice milk (or an appropriate analogue)
1/2 teaspoon pure vanilla extract

1 1/2 teaspoon peppermint extract

Melt the margarine. Mix in the cocoa. Alternately add powdered sugar and milk, while beating. Stir in vanilla and peppermint extracts.

Once you have completed the filling/frosting, put it in a container and stash it in the fridge to chill.  

Cupcake Ingredients

3/4 cup demerara sugar
1/3 cup coconut oil

1 tablespoon apple cider vinegar
1 cup rice milk
2 teaspoon vanilla extract
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 9 paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder.  Add the baking soda, baking powder, and salt. Combine well.  Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan, filling each cup only one-quarter of the way full.

Scoop a spoonful of the filling/frosting into the center of each cupcake and fill the cups with the remaining batter.

Bake for 18-22 minutes or until the cupcakes implode.  You'll see what I mean.

Makes 9 cupcakes.

They may be either eaten hot or cooled and frosted with the remaining filling/frosting. 

 

Vegan "Juggalo" Cupcakes Made with Grape Faygo

This cupcake makes me feel like I just gave birth to Rosemary's Baby.  This recipe is an abomination which is best left forgotten.  Faygo does not belong in cupcakes.

But since it's part of the world now, I might as well share the recipe.

These cupcakes turned out delightfully moist with a subtle grape flavor (consider using a full packet of grape Kool-Aid to boost the flavor).  They are actually quite yummy... even if they are the spawn of Satan.

I frosted them with a basic cream cheese frosting that I souped up with 2 tablespoons of Rose's Sweetened Lime Juice, a packet of lemon-lime Kool-Aid, and a quarter cup of powdered sugar.  Sorry, I didn't measure exactly because I used an old batch of frosting as my base.

Ingredients

They are more purple in person

1/2 cup coconut oil, warmed until liquid

1/2 cup demerara sugar (or raw sugar)

1 tablespoon cider vinegar

1 cup Grape Faygo (warmed to room temperature)

1/2 cup rice milk (warmed to room temperature

1 teaspoons pure vanilla extract

1/2 teaspoon grape Kool-aid (1/2 of a packet)

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 1/2 cups all-purpose flour

Preparation

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups.

Beat together the coconut oil and sugar.

Mix in the rice milk, Faygo, and cider vinegar. Add the vanilla extract and Kool-Aid.

Add the baking soda, baking powder, and salt. Mix until well combined.

Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan. They don't rise a lot, so I filled the cups almost to the top.

Bake for 20-22 minutes.

Makes 12 cupcakes.