I live with 3 boys these days, all of whom like exercise and treats in equal measure. This means that I can’t be caught looking at a photo of a cupcake or mention anything related to brownies without then making a batch of said treat. It’s a blessing and a curse all at once.
These bourbon cupcakes came about following our recent housewarming party, as someone had left a bottle of my favourite bourbon and I stumbled upon this idea. The warmth of the bourbon paired with the chocolate and vanilla flavours is just perfect, and the double ‘stuff’ (buttercream) cuts through the depth of the chocolate just perfectly.
These look impressive but they’re easy to make and rise every time.
(Makes 12 cupcakes)
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tbsp apple cider vinegar
1 1/2 cups almond milk
1 tsp vanilla essence
1/3 cup coconut oil
1/3 cup cocoa
pinch of salt
1 cup Earth Balance / vegan margarine
3 cups icing sugar + a little more reserved
1/3 cup cocoa
a splash of good quality bourbon
1 teaspoon vanilla essence
Pre-heat the oven to 180 degrees Celsius and line a cupcake tray with cupcake cases
Stir the almond milk and apple cider vinegar together in a bowl and set aside for 5 minutes
In a large bowl, stir together the flour, cocoa, sugar, baking soda and pinch of salt and mix until the cocoa is evenly distributed
Stir the coconut oil and vanilla essence into the milk mixture, then add the wet ingredients to the dry, mixing until just combined
Divide the batter between the cupcake cases and bake for 15 minutes, or until a toothpick comes out clean. Try not to open the oven door!
In the meantime, cream together the Earth Balance / vegan margarine and the icing sugar
When it looks like buttercream, split it in half
Add the cocoa and the splash of bourbon to one half, and the vanilla to the other
If the liquid makes the chocolate buttercream a little too wet, add more icing sugar from the reserve until it’s the right consistency again
When the cakes are baked and cooled, cut them in half and fill with the chocolate-bourbon buttercream, as in the photo
Top with the vanilla buttercream and serve!
These cupcakes are exactly the type of thing I love to serve to people who are new to vegan desserts. They’re moist, interesting and decadent and you wouldn’t know they were vegan unless I told you.
Also, they’ve got bourbon in them. Not sure if I mentioned that.
AND LOOK HOW PRETTY THEY ARE!