The cocktails of warmer months are upon us – finally! We’ve already expressed our excitement in How to Make a Mean Mojito and our Tequila Showdown… but, how about we take this a step further? If you are yet to indulge in a vegan baking foray, here is the recipe to try; trust us. This decidely springtime recipe for Vegan Mojito Cupcakes incorporates seasonal ingredients from this beloved cocktail into the realm of the also very beloved – cupcake. Think refreshingly sweet for spring soirees and an awesome way to introduce your friends to vegan. You can’t deny this goodness!
Yields: 12 scrumptious cups of cake
For the Cake:
For the Frosting:
For the cake:
Begin by bringing soymilk and spearmint to a boil and then turn off and let steep for ten minutes. In the meantime, combine flour, cornstarch, baking soda, baking powder and salt into a larger bowl. Preheat oven to 350 degrees and line your cupcake pan. Now, remove the spearmint leaves from the soymilk, adding the sugar, oil, zest, juice and rum to the soymilk. Whisk together and add to dry ingredients. Whisk until batter is smooth. Fill cupcake liners 2/3 of the way, topping them off with any extra batter. Place on center rack of your oven and bake for approximately 16 minutes, or until the top feels firm to a gentle touch.
For the Frosting:
Either with a fork or an electric mixer (for smoother, fluffier results), combine the margarine and un-cream cheese. Add one cup powdered sugar, mix, add the second cup, mix, and then add the rum and lime juice, and mix once again.
When the cupcakes have cooled off, apply the frosting in whatever creative way pleases your aesthetic; make it a sacred practice in crafting beauty! You may want to garnish each cake with a spearmint leaf (but do that just before serving so they don’t wither).
Now, give thanks and enjoy with your loved ones. Chew slowly and appreciate the depth of flavor of your luscious vegan creation.
image: Andrea Manitsas