As you might have guessed from the name, the liquid in these cupcakes is Irish Cream. But Irish Cream of course isn’t vegan so I made my own by mixing single-malt Scotch, soy creamer, coffee granules, maple syrup, chocolate, and vanilla. It was so mindblowingly delicious that I wanted to drink it all up. I’m glad I didn’t, though, because it tasted just as fabulous baked into these cupcakes. I also added a teaspoon of Scotch to the frosting, which gave them that extra kick.
Irish Cream Cupcakes [Vegan]
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 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
- 8 tbsp (1 stick) vegan butter
- 4 tbsp vegetable shortening
- 1 tsp whiskey (optional, but really great)
- 2 cups confectioners’ sugar (use more or less depending on how thick you want your frosting, and how sweet).
- 1 tsp vanilla extract
- Sift all the ingredients into a bowl and set aside.
- Heat in a microwave-safe bowl until boiling.
- Set aside.
- In a bowl, beat together: 1/3 cup canola oil and 2/3 cup granulated 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.
- 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.