Suggested Recipe: Captain Morgan's Cupcakes

[Rheo]

Captain Morgan's Cupcakes

* cakes vegan

* , cakes dairy free

* , cake vegan

* , cake

 

Inspired by the classic 'Captain 'n' Coke' drink, this cupcake boasts a sweet cake with a bold rum buttercream frosting. Don't forget- eat responsibly!

 

* Prep time: 10 minutes

* |

* Cook time: 15 minutes

* |

* Total time: 25 minutes

* |

* Servings: 12

 

* 1 cup(s) of cola

* 1 tsp. of white wine vinegar

* 3/4 cup(s) of sugar

* 1/3 cup(s) of canola oil

* 1/2 tsp. of vanilla extract

* 2 tsp. of rum extract

* 1 1/3 cup(s) of all-purpose flour

* 1/2 tsp. of baking powder

* 3/4 tsp. of baking soda

* 1/4 tsp. of salt

* 1/2 cup(s) of Earth Balance shortening

* 1/2 cup(s) of Earth Balance Buttery Spread

* 3 1/2 cup(s) of powdered sugar

* 1/2 tsp. of almond extract

* 1 tsp. of rum extract

* 1/4 cup(s) of Earth Balance soy milk

 

Steps

 

1. Preheat oven to 350 degrees, and line muffin pan with cupcake liners.

2. In a large bowl, combine cola and white wine vinegar. Set aside for several minutes.

3. In a medium bowl, combine flour, baking powder, baking soda and salt.

4. Add sugar, oil, vanilla and rum extracts to cola/vinegar mixture. Combine until light and froathy.

5. In two batches, add dry mixture to the wet mixture and mix until just combined.

6. Bake for 18-20 minutes until toothpick comes out clean.

7. Let cool completely on cooling rack.

8. In a large bowl, cream shortening and buttery spread until light and fluffy.

9. Add powdered sugar and beat for 3 minutes.

10. Add vanilla and rum extracts and beat mixture until light and fluffy- about 7 minutes.

11. Generously frost cooled cupcakes and garnish with grated lime zest or green colored sugar

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