Recipe of the Week: Soy Nog Cupcakes!
Damn, is it really almost 2011? 2010 has been great and full of accomplishments, but I guess it’s that time where we all should be making resolutions like the rest of the world, huh? Maybe this is when you finally make the leap to go vegan! Ahem, you know where to find all of the deets, right?
I know the question that’s on your mind: when you ring in the New Year will you finally get that smooch from that person you’ve been crushing on? Well, ladies and gents—I have the secret to your success: soy nog cupcakes! Your read right! One of my favorite blogs, Meet the Shannons, shares this great recipe and I’m going to share with you.
Photo courtesy of Annie Shannon @ Meet The Shannons
Here’s what you’ll need for the cupcake itself:
- 2 1/3 cups flour
- 1 ½ cups sugar
- ½ cup margarine
- 1 ¼ cup vegan egg nog (I used Silk brand since it’s my personal favorite)
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ teaspoon rum extract (I was being cheap and left this out, and they still turned out great!)
- 3 tablespoons applesauce
- 1 teaspoon EnerG Egg Replacer
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Baking spray
- Hand-held electric mixer
- Cupcake liners (this will help with keeping them from sticking to the pan)
Here’s what you’ll need for the frosting:
- 2 ½ cup powdered sugar
- ¼ cup of vegan vegetable shortening (which can be found at any grocery store and, of course, health food store)
- ¼ cup margarine
- 2 teaspoons rum extract (same deal as above, I left this out)
- 2 teaspoon vegan egg nog
- ¼ teaspoon cinnamon
- Cinnamon sticks for decorating (probably will work great if you’re looking to impress somebody)
- Hand-held electric mixer
Alright, so let’s start with making the cupcakes! First you’ll want to heat the oven up to 350 degrees. In a large bowl, mix all of the ingredients for the cupcake part of the recipe together with your mixer. This should be done for about 5 minutes on a medium speed. After the 5 minute mark you’ll notice that the batter is smooth and fluffy, and tilting the bowl at a slight angle while mixing will help achieve this. Once you’ve mixed everything, lightly spray your cupcake pan with the liners in with some baking spray. Fill the liners about ¾ of the way and then pop them in the over for about 15 minutes. When you take them out of the oven, use a toothpick to see if they will need more time to bake. Poke the toothpick through the center of the cupcake and see if you get some gooey stuff or not. If you get the gooey, pop them in for another minute.
Once the cupcakes are all set, let’s get the frosting done! In a large bowl, toss in all of the frosting ingredients and mix them with your hand-held mixer for 5-10 minutes. Once the frosting is fluffy, you know it’s done! When the cupcakes have cooled (I waited about 15 minutes after the got out of the oven), slop some frosting on top and add that cinnamon stick—if you’re fancy.
That’s it! You now have the cupcake that will make sure you end 2010 with a bang!