I used a mix of Americolor violet and silver sheen to achieve that muted, metallic effect in the frosting. I glammed up the mini cupcakes with non-toxic lustre dust in violet, and topped off the larger cupcakes with silver jimmies, also in a muted silver shade. I was going for a masculine, holiday feel - not sure if that was achieved...
I thought the spicy chai was a winning complement to the vanilla - think vanilla chai latte. The veggnog, on its own as a drink is delightfully intoxicating - brandy will do that!!(hmm, perhaps the Tofurky might just be a little more palatable this year, with a few of these on hand). As a frosting, divine.
What would I do differently? Make the cupcakes chocolate...
These cupcake liners were an impulse buy from the Canada Baking & Sweets Show back in October. I have no connection to makers of this product, but these StayBrite baking cups do exactly what they claim - provide easy release and do not fade. No need to double up liners!! I hope to see more colours and designs in the near future.
Ingredients
Cupcakes
- 1 tablespoon apple cider vinegar
- 11/2 cup almond milk
- 2 tablespoons chai powder
- 2 cups all-purpose gluten-free flour
- 1 cup white sugar less 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil warmed until liquid
- ¼ teaspoons vanilla extract
- ½ teaspoon vanilla bean paste
Veggnog
- 21 oz extra-firm silken tofu
- 2 cups soymilk
- ⅔ cup light brown sugar
- ¼ teaspoon salt
- 1 cup cold water
- 1 cup rum or brandy
- 4 ½ teaspoon vanilla extract
- 20 ice cubes
- Nutmeg
Veggnog Frosting
- 1 cup vegetable shortening
- 3 ½ cups powdered sugar
- 1 ½ teaspoons brandy
- ¼ cup veggnog
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 ½ cups. Let stand until curdled, about 5 minutes.
- In a large bowl, whisk together the flour, chai powder, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
To make the Veggnog:
- Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate. To serve, blend half of mixture with 10 ice cubes until frothy. Repeat with other half of nog. Serve with a sprinkle of nutmeg.
To make the frosting:
- Beat the shortening in the mixer fitted with the paddle until well combined and fluffy. Add the sugar and beat until well combined.
- Add the brandy and veggnog, and beat until fluffy.
- Pipe onto cupcakes and Enjoy!!
Notes
Paula Kelly says
Happy birthday to your "other/better half" I love the look of these cupcakes and the frosting colour is gorgeous!
whitecardigan1 says
shese cupcakes are so lovely!
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