Sunday I was off from work and my plans were cancelled so after watching copious amounts of anime, I decided to do something productive and make something yummy. I made bread pudding and ziti. Unfortunately I have leftover whiskey sauce from my bread pudding, so I decided to use the sauce instead of sticking it in the fridge and being forgotten. Desert crossover! Leftover whiskey sauce is now becoming my filling for Chocolate whiskey cupcakes. (curious about the bread pudding or ziti, ask me.)
Ingredients
1 cup flour
2 tbsp cocoa powder
3/4 cup sugar
1/3 cup oil
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate soy milk
1 tsp apple cider vinegar
3/4 cup whiskey (approximate)
3/4 cup sugar
1/3 cup oil
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate soy milk
1 tsp apple cider vinegar
3/4 cup whiskey (approximate)
Whiskey sauce filling
Ingredients
1 cup sugar
1 cup whip cream
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tbsp. butter (I used earth balance, soy free butter)
1 tbsp. corn starch
1 tsp. vanilla extract
Combine sugar, cream, spices and butter in a saucepan and bring to gentle boil.
When the butter is melted, on the side add the whiskey, corn starch and vanilla together in a small bowl and then add the saucepan. Slowly whisk mixture.
Directions
1. Preheat your oven to 350°. Prepare cupcake tin with liners or grease with spray.
2. Combine soy milk and apple cider vinegar and let it sit. After a few minutes, it should start to curdle.
3. Beat in the sugar, oil, and vanilla and almond extracts.
4. Slowly sift in all of your dry ingredients: flour, cocoa powder, baking soda, salt, baking powder. (ignoring the salt is ok...)
Bake for 20 minutes, or until a toothpick can come out of the center clean.
Optional
Before the cupcakes cool brush whiskey over each cupcake.
Whiskey Buttercream Frosting
2 cups powdered sugar
1 stick of butter (I used the equivalent amount of a stick of earth balance soy free butter)
1 tbsp. soy milk
2 tbsp. whiskey
1 tsp vanilla
Cream butter. Add the powdered sugar gradually. Add the soy milk. Add the vanilla. add more powdered sugar. Add the whiskey.
**Please note: Cupcake and frosting recipe are vegan, but filling is not (it has cream in it).
Cupcake recipe adapted from Kindofalotocupcakes.blogspot.com
whiskey sauce adapted from about.com , Southern food
