Sunday, July 4, 2010

"Butterbeer" Cupcake



If there is anything that you should know about me, it's that I'm a huge Harry Potter fan. Like. Borderline obsessed if not there already. And so, in light of all of the Harry potter events [Harry Potter being constantly played the movie channels, The Wizarding World in Florida, HP7 commercial which I will share with you, and HP7 part 1 coming out in November] I decided to create a Harry Potter inspired "Butterbeer" cupcake:D
I looked up a bunch of butterbeer recipes and it's basically a butterscotch drink. So I made a butterscotch cupcake. And the best part? It's totally vegan. :D

serves: 12
Cupcakes:
1 heaping tablespoon cornstarch whisked in 2 tablespoons water
2/3 cups dark brown sugar
1 cup coconut milk
1/3 cup vegan margarine, melted
2 tablespoon corn syrup
1 tablespoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Icing:
1/2 cup vegan margarine
1 cup brown sugar
1 teaspoon vanilla
1/4 cup soy milk
1 tablespoon whiskey
3 1/2 cups confectioners sugar

Preheat the oven to 375 degrees and grease muffin tins.
Whisk together the cornstarch/water mixture, sugar, coconut milk, melted margarine, corn syrup, and vanilla until well combined. Sift in the flour, baking powder, and salt and mix. Pour batter into tins and bake on the center rack for about 15-20 minutes. Let cool completely.

In a saucepan, melt the vegan margarine. Stir in the sugar and mix until well incorporated, then add the vanilla, soy milk, and whiskey. Stir until mixture comes to a boil, and then take off heat. Let the mixture cool until lukewarm, then add the confectioners sugar.

*If you don't have dark brown sugar, use light brown and add two tablespoons fancy molasses to the cupcake batter.*

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