Cinco De Mayo!

5 May

These are VEGAN cupcakes with a simple cream cheese buttercream frosting. They are dangerous – –mouth-wateringly dangerous..

Mexican Hot Chocolate

Mexican Hot Chocolate Cupcakes

Adapted from Love and Olive Oil

  • 1 c. coconut milk
  • 1 tbsp. ground flaxseeds
  • 1 c. all-purpose flour
  • 2 tbsp. corn flour or very fine cornmeal
  • 1/2 c. cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cayenne pepper (more or less to taste)
  • 1 c. granulated sugar
  • 1/3 c. canola oil
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract

Frosting:

  • 1/2 c. butter or margarine, room temperature
  • 3 1/2 c. confectioners’ sugar
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1 tbsp. milk or soymilk

Preheat oven to 350 degrees. Fill cupcake tin with paper liners.

Whisk together coconut milk and flaxseed and allow to sit for 10 minutes, then whisk in sugar, oil, vanilla, and almond extract.

In another bowl, sift together flour, corn flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne. Gently mix in wet ingredients.

Fill cupcake liners evenly, about 1/4 c. of batter in each. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.

For frosting, cream the butter. Slowly add most of the confectioners’ sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add soymilk, extracts, and coloring, if desired. Mix until combined. Add remaining powdered sugar, adding more if necessary to achieve proper consistency. Mix at medium-high speed until light and fluffy.

Frost as desired.

Tequila Sunrise

Tequila Sunrise Cupcakes

Adapted from Love and Olive Oil

  • 1/4 c. orange juice
  • 1 1/2 tsp. finely grated orange zest
  • 1 c. vanilla or plain soymilk
  • 1/4 c. vegetable oil
  • 2 tbsp. tequila
  • 1 tbsp. grenadine
  • 1/2 tsp. vanilla extract
  • 1 c. sugar
  • 1 1/3 c. all-purpose flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Frosting:

  • 1/2 c. butter or margarine, room temp
  • 3 1/2 c. confectioners sugar
  • 1-2 tbsp. soymilk
  • 2 tsp. tequila
  • 1 tbsp. grenadine
  • 1 tsp. finely grated orange zest

Preheat oven to 350 degrees. Fill cupcake tin with paper liners.

In a large bowl, combine flour, baking soda, baking powder, and salt. In another bowl, whisk together orange juice, orange zest, soy milk, oil, tequila, vanilla, grenadine, and sugar. Slowly stir in dry ingredients and mix until just combined (might be slightly lumpy). Fill cupcake liners evenly, about 1/4 c. of batter in each. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

For frosting, cream butter in electric mixer for 1-2 minutes. Slowly add confectioners’ sugar, 1/2 c. at a time, until mixture is smooth and fluffy. Add 1 tbsp. soymilk, tequila, zest, and grenadine, and mix until combined. Add more soymilk, and/or confectioners sugar if needed to achieve a proper consistency. Mix at medium-high speed until light and fluffy.

Frost cupcakes as desired.

Mexican Hot Chocolate + Tequila Sunrise

+ Margarita. Need I say more?

Ay! Ay! Ay!

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