Talk about sucky timing to ditch you, huh? I tell you I know very little, demand a bunch of answers from you, and then don’t show up like I should. Bad ‘Baby!
But in my defense, I was writing a monster paper until the wee hours of the morning. And if that’s not good enough, I come baring cupcakes.
Aren’t I grand?
Originally I was going to make these cupcakes on St. Patrick’s Day, but the recipe failed miserably. I’m talking no rising action and they tasted like metal. But this second batch…whoa boy!
Irish Coffee Cupcakes
1 1/5 c whole wheat flour
1 c sugar
1 scant c soy milk
2 T instant coffee granules
1/3 c cocoa powder
1/3 c olive oil
1 T vanilla extract
1 T apple cider vinegar
1 t baking soda
½ t salt
Preheat oven to 350.
Mix soy milk and vinegar and set aside. In a large bowl mix dry ingredients. Add remaining wet ingredients to bowl with soy milk, mix, and pour into dry ingredient bowl. Mix until fully combined.
Scoop mixture into 12 muffin tins and bake for 20-25 minutes, until a fork comes out clean.
Lots of Whiskey Frosting
1/3 c whiskey
2 c powdered sugar
1/3 c barely melted Earth Balance
¼ c whiskey
While the cupcakes are cooling poke the tops with a fork. Then slowly spoon the straight whiskey over the cupcakes into the holes.
Once the cupcakes are fully cooled, melt the Earth Balance. Whisk in the powered sugar and whiskey. If the frosting is too watery, add more powdered sugar. If it’s too dry, add more whiskey.
Spoon the frosting over the cupcakes and spread to the edges. Then add a little more frosting.
These cupcakes are quite an experience.
The coffee flavor is present, but yet it doesn’t compete with the whiskey.
Whoa boy, the whiskey.
Because if you don’t like whiskey, you really shouldn’t make these.
These are big ‘Baby cupcakes.
So if you’ll excuse me, I’ve got to eat a couple and start my night.