Vegan Manhattan Cupcakes

 It is truly winter now. In the days following Christmas we got a serious dumping of snow this kind of weather makes me want to cuddle up with the dog, a cupcake and a big mug of tea.
The dog doesn’t seem to mind walks in the snow. Having a dog to walk means you get to see all the Christmas decorations in your neighbourhood, it is going to seem so drab and dreary once all the lights are down and trees are put away.
A little sugar goes a long way to warm you up in these cold winter months. Every Christmas season me and my close friends from university get together to eat and drink and catch up on our lives. One of these friends lives in New York city now and so in her honour I baked these manhattan cupcakes. A whisky chocolate cake with a cinnamon vermouth frosting . . . is your mouth watering yet? This recipe comes from the incomparable Doron Petersan and the Sticky Fingers Sweets cookbook that I have mentioned before.
The cupcakes begin with a medium sauce pan, some whisky, cocoa powder, sugar, soy milk and margarine. You heat it all up and whisk it together. Flour and the usual suspects make up the dry ingredients. You gently combine the wet with the dry and fill the cupcake liners. The buttercream frosting gets a kick of cinnamon and vermouth and before you know it you are staring one of these babies in the face.
 That should help to rid yourself of any post holiday blues. The boyfriend and I are going to leave the winter behind by flying to Jamaica! I will be sure to post many pictures of the adventure upon our return!
Manhattan Cupcakes
1 3/4 cups soymilk
1 up cocoa powder
1 cup vegan margarine
3/4 cup whiskey
1 cup sugar
1 cup brown sugar
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 tbl egg replacer
1/3 cup water
  1. In a medium sauce pan combine the soymilk. cocoa powder, margarine and whiskey
  2. Heat until the margarine is melted then add the sugar until it dissolves
  3. In a bowl whisk together flour, baking soda and salt 
  4. In a small bowl whisk together the egg replacer and water
  5. Add the whisky mixture and egg replacer to the dry ingredients and mix to combine
  6. Fill cupcake liners 2/3 full
  7. Bake at 350 for 20min
Vermouth Frosting
1 cup shortening
1 cup margarine
3 cups powdered sugar
1/2 tsp cinnamon
3 tbl sweet vermouth (more or less as needed)

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