Apricot Pina Colada Cupcake

Photo by NorwichNuts

Now, this is a vegan cupcake. It looks delicious, don't ya think? I've never tried a vegan cupcake, but I think should. Get me to a cupcakery!!! This come from gonnagowalkthedogs and everything she does is vegan, so if you're offended by the use of animal by-products but love cupcakes, you should totally check it out. In fact, no matter what your opinion of animal by-products, you should still check it out!

Vanilla Cake:

½ cup Soy Cream

½ cup Tofutti brand Sour Cream

2 cups all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable margarine

¾ cup raw sugar

3teaspoons spearmint extract

6 tsp spearmint tea

Preheat oven to 350 degrees and line mini tins with cupcake liners. Seep tea in soy creamer.Cream margarine and sugar two minutes – beat in spearmint. Mix all dry ingredients together and then alternate soy cream-dry-soy cream. Add the sour cream at the last and incorporate then fill liners 2/3 full and bake 10 minutes. Cool completely.

White Coconut Butter cream:

¾ cup vegetable margarine

1 cup powdered sugar

1 teaspoon vanilla

5 tablespoons Coconut Cream

Beat all ingredients until fluffy – pipe onto cup cakes.

Pineapple Rum Sauce:

½ cup pineapple juice

3 tbsp agave syrup3 tsp rum

Mix well.Serve with apricots – pour sauce over cuppie and apricots.

Yields: 24 cupcakes