Aromatic Apricot Pina Colada Cupcake

Author: Janet Hudson Status: published Published: Dec 31,2009 license cc-by tags: Vegan, Cupcake, Rum, Coconut, Spearmint, Apricot, PinaColada, 0   Share on Facebook Share on Twitter

Light spearmint cupcake is cradled inside a ripe apricot and then slathered with a coconut butter cream and doused in an agave rum pineapple syrup...all for your pleasure.
Recipe to follow soon.

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
3 teaspoons 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 syrup
3 tsp rum

Mix well.

Serve with apricots – pour sauce over cuppie and apricots.

24 cuppies

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