The only variations I made to the recipe were to use an entire can of frozen strawberry daiquiri mix (12 oz. I think), and to add some shredded sweetened coconut to the icing.
I always think it's funny when people are surprised that vegan food tastes "normal" and even delicious, but this recipe is sure to please any cupcake enthusiasts, vegan or not.
Cupcakes:
2 ½ cups all purpose flour
1 cup white sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup canola oil
¾ cup frozen strawberry daiquiri mix
(thawed)
½ cup water
1 teaspoon vanilla extract
½ cup unsweetened applesauce
2 tablespoons rum (optional)
Preheat oven to 350°F. Line muffin tins with cupcake liners.
Mix water and thawed daiquiri mix together, set aside.
In a large bowl, combine all the dry ingredients and mix with a large spoon. Add the oil, applesauce, vanilla,
rum, daiquiri mixture and stir until all the ingredients are combined and there are no lumps.
Fill the liners till they are ⅔ full. Bake for 20-25 minutes or until a toothpick stuck in the centre comes out
clean.
Let them cool for a few minutes in the pans, and then remove them and place on cooling racks to cool off
completely.
Coconut Butter-cream Icing:
1 cup vegan margarine*
3 cups sifted icing sugar
2 teaspoons coconut extract
1-2 tablespoons soy milk
To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar ½ cup at
a time. Beat on low speed till smooth. Add the coconut extract and soy milk and beat again.
Ice when the cupcakes are completely cool.
*I use Shedd's Willow Run Soybean Margarine
