Enter the Rum Raisin Cupcake (aka "Pirate Cupcake"), which has been on my "to bake" list for two weeks now. Sweet and innocent looking, these little cuties pack a quadruple punch of rummy goodness: rum-soaked raisins, rum in the batter, rum glaze, and rum flavored frosting. It's a veritable rum lover's heaven! Now before you go on thinking that you can get tipsy from these, you should know that the alcohol is probably mostly cooked out from the cake, and is definitely cooked out in the glaze, which I sent a-boilin' for about 5 minutes. It's the flavor I'm after. Sorry, alcoholphiles. (Is that even a word?)
This is my second venture into the world of vegan baking, and I have to say I'm quite happy with the results. My first attempt was a chocolate flavored "Wacky Cake," and I was less than thrilled with its flavor and texture. I wasn't willing to give up yet, since I find the concept of vegan baking rather intriguing and worth pursuing. Baking without eggs and dairy means I can whip up a batch of yum-yums at the drop of a hat, because finding a stock of eggs, butter, and milk in my fridge is always a gamble. You can find the Rum Raisin Cupcake recipe in Vegan Cupcakes Take Over the World, easily purchased at your local bookstore or from an online vendor. I really like that the recipes in VCTOTW make a neat dozen... small enough batches to do some experimenting with! The red velvet, vanilla, chocolate, chai latte, cappuccino, and coconut ones are next on my list (in no particular order), so be on the lookout in the future for these posts.