Tuesday, November 19, 2013

Vegan mudslide cupcakes

They taste just like the drink, but cruelty-free.


1/2 c. plus 2 T. soy milk
1/8 c. vodka
1/4 c. khalua
1 t. apple cider vinegar
1 1/4 c. all-purpose flour
2 T. cornstarch
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. oil
3/4 c. sugar
2 t. vanilla extract
1/4 t. almond extract

1.) Preheat oven to 350 degrees
2.) Mix apple cider vinegar into soy milk to make it curdle.
3.) Stir together flour, cornstarch, baking powder, baking soda and salt in a bowl.
4) In a mixing bowl, beat together oil, sugar, extracts, vodka and khalua.
5.) Add the soy milk and mix well.
6.) Add the flour mixture and mix until the batter is full.
7.) Pour batter into cupcake pan lined with paper liners. Fill liners two-thirds full.
8.) Bake for 22 minutes.
9.) Remove cupcakes from the pan and cool on a wire rack. I usually remove the cupcakes when they're still warm to the touch. If you let them cool completely, they'll get soggy.
10.) Frost with Khalua buttercream (recipe below) and drizzle with vegan chocolate ganache. I got my ganache recipe from "Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz.


1 stick of Earth Balance vegan buttery sticks, softened
3 c. powdered sugar
pinch salt
3 to 4 T. Khalua

Whip Earth Balance, salt and Khalua until smooth. Add powdered sugar and beat until it looks like frosting. If the frosting seems stiff, soften it out with a splash or two of soy (or other plant-based) milk.

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