Chocolate stout cupcakes with whiskey caramel glaze.
20.March.2011 § Leave a Comment
First off, I’d like to apologize for that unplanned-extended hiatus. The stress level in my life became unmanageable and not only was I unable to attend to this overgrown-yet-sparse blog, but I couldn’t even get myself to eat right (No one probably wants to come to a recipe blog just to see a post for “Pasta and a box of Joe-joes”). I made these originally for a post (planned for the 15th) about March 17th sans corned beef, but really you can make ‘em any time you feel particularly hedonistic. After all, what’s more sinful then a moist, dense chocolate cupcake topped with a frosting made of Jack Daniels, soft caramel and tofutti cream cheese? I think that description encompassed four of the deadly sins already!
For the Cupcakes!
½ cup earth balance
1 cup brown sugar
scald ½ cup of soy milk and mostly-melt in ¼ cup chocolate chips (should look like chocolate milk and slightly clumpy fudge (appetizing sounding, eh?)
whisk the chocolaty concoction into butter and sugar until smooth
Add 1 cup of chocolate stout (Be sure to check if it’s vegan!)
and 1 tsp of vanilla
mix it all up!
Then we add the dry:
2 cups flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp salt
300 degrees for 30 minutes
And for the frosting, put this all in a little pan!
1 tbsp earth balance (I like soy-free best, but I’m not sure why)
1 cup brown sugar
¼ cup soymilk
let cook and bubble
¼ cup whiskey
take off heat and let cool
1/2 cup toffuti better than cream cheese (be sure to use the kind without unholy amounts of transfats)
1 tbsp earth balence
½ cup powdered sugar
Add the whiskey-caramel mixture.
Let the cupcakes cool, let the frosting cool in the fridge. Then frost the cupcakes. (Still good without cooling if you’re in a rush or, like me, can’t wait.
Hope to be back with more regular posts, and a new fitness on healthy food to help me get my butt (and mind) whipped into shape. I’m going to need to stay strong for this seminar paper.