Happy St. Patrick’s Day!
What a better way to celebrate than with an alcohol-infused cupcake! I really enjoyed making this cupcake, especially for the beer and whiskey I drank while making the batter and frosting. The cupcake recipe is vegan and comes from the book, Vegan Cupcakes Take Over the World. The frosting is not vegan friendly though.
- 3/4 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup plus 2 tablespoons flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup Guinness (next time I make these, I will add more beer because the flavor is only slight)
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. In a small bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Set aside. With an electric mixer, whisk together the soy milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Split the dry ingredients and beat until well incorporated.
Fill your cupcakes 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow cupcakes to cool completely before frosting.
- 1/2 cup (1 stick) butter, room temperature
- 2 tablespoons Jamesons Irish Whiskey
- 3 cups confectioners’ sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Jameson’s, half of the confectioner’s sugar, and beat until smooth. Add the second half of the sugar and beat until smooth.
Did I mention this was Josh Duhamel approved?
He tweeted a picture of himself covered in slime, promoting the KCA and said too bad it wasn’t green beer. I responded and he retweeted me and added his approval.
f my Guinness cupcakes with Jameson frosting! W98dHoILRs/”>instagr.am/p/W98dHoILRs/” Yum
— Josh Duhamel (@joshduhamel) March 17, 2013