You should probably wash down these cupcakes with a cold bottle of Coke because the end result didn’t taste like coke at all. If you have better luck getting the Coke taste to come through, please let me know! They were still very moist and fluffy nonetheless. And the frosting had just enough kick to it!
Makes 12 cupcakes.
- 1 cup Coca-Cola
- 1/3 cup oil
- ½ teaspoon vanilla extract
- 1 teaspoon Jack Daniels
- 1 ¼ cup all purpose flour
- ½ cup sugar
- 3/4 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ¼ cup Jack Daniels
Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.
Cook the brown sugar and whiskey over medium heat for 8-10 minutes, stirring frequently. Set aside and let cool.
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
Fill cupcake liners approximately 2/3 of the way full with cupcake batter.
Bake for 18-20 minutes. Let cool.
Poke a bunch of holes in the top of each cupcake with a toothpick. Then spoon the whiskey glaze over the top, more or less depending on how strong you want the cupcakes.
- ½ cup vegan margarine, softened
- 2 ½ cups powdered sugar, sifted
- 4 tablespoons Jack Daniels
- 1 teaspoons vanilla extract
Beat the margarine until fluffy. Add the sugar and beat for about 3 more minutes. Add the whiskey and vanilla and beat for another 5 to 7 minutes until fluffy. Pipe onto cupcakes and enjoy!