Vegan Mojito Cupcakes and Frosting

Inspired by VeganYumYum's Mojito Cupcakes

Difficulty: Baking
Speed: Typical Weeknight



Mojito Cupcakes

INGREDIENTS:

1 c almond milk
12-15 fresh mint leaves
2 T dark rum
2 T lime juice
3/4 c sugar
1/3 c vegetable oil
1/2 t salt
1/2 t baking soda
3/4 t baking powder
2 T cornstarch
1-3/4 c flour



1. Preheat oven to 350. Bring almond milk and mint leaves to a boil; remove from heat and let stand for five minutes. Remove mint leaves. Add rum, lime juice, and oil to milk and set aside.

2. Combine dry ingredients in a bowl and mix with milk mixture. Pour into cupcake liners and bake for 22-25 minutes. Cool completely on cooling rack before frosting.



Serves 12 (serving size: 1 cupcake)



Mojito Frosting

INGREDIENTS:

1/3 c soy margarine, softened
1 T lime juice
2 T dark rum
powdered sugar to thicken (about 2-1/2 c)



1. Mix softened margarine, lime juice, rum, and powdered sugar until frosting consistency and cool. Frosting will thicken slightly in the fridge.



Serves 20 (serving size ~ 1 cupcake's worth)



NUTRITIONAL INFO (per serving) - VEGAN MOJITO CUPCAKES
86 calories (5 calories from fat)
0.5 g fat
75 mg sodium
2 g protein

NUTRITIONAL INFO (per serving) - MOJITO FROSTING
98 calories (1 calorie from fat)
0.15 g fat
3 mg sodium
0 g protein