Ingredients:
• 1.5 cups – all-purpose flour
• 2 tsp – baking powder
• 1/2 tsp – salt
• For Irish Cream:
• 2/3 cup – soy creamer
• 2 tbsp – vegan chocolate chips
• 1 tbsp – maple syrup (use agave or Corn syrup as a substitute)
• 1/3 cup – whiskey (use your favorite)
• 1 tsp – instant coffee granules
• 2 tsp – vanilla
• To mix:
• 1/3 cup – Canola Oil
• 2/3 cup – granulated Sugar
• Frosting:
• 8 tbsp – (1 stick) vegan Butter
• 4 tbsp – vegetable shortening
• 1 tsp – whiskey (optional)
•
Method:
- Sift all the ingredients into a bowl and set aside.
- For Irish Cream, heat soy creamer in a microwave-safe bowl until boiling. Then stir in the remaining ingredients until dissolved completely.
- In a bowl, beat together canola oil and sugar. Add the Irish Cream and mix well.
- Now add the wet ingredients to the dry and stir together with a whisk just until you have a smooth batter. Do not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
- Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
- For frosting, cream together the butter and shortening until they are fluffy, about 1 minute.
- Now add the remaining ingredients and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they’ve cooled completely.
- Recipe courtesy: Holy Cow Vegan