Monday, October 22, 2012

Bad week for MoFoing! Oops.

So... cupcakes. That makes everything better. Obviously.

Last year I did some Lush inspired cupcakes and this last week I thought I'd repeat the experiment with a new shower gel that came out, Ponche. There used to be a Lush soap called Red Rooster which was absolutely terrible, but sounded fantastic - cinnamon and orange. Super Christmasy and yummy, right? Oh, so wrong. The actual execution of it ended up being a scent akin to... well, let's not go there. Yucky, is all I'll say.

Ponche, however, has some buchu, which is almost black curranty, and the cinnamon and orange, plus, bonus!, tequila!

Ponche Cupcakes

2/3 c almond milk
1 tsp apple cider vinegar
1 orange, zested & juiced
2 tbsp creme de cassis (or if you have blackcurrant extract, you could use 2 tsp)
1/2 c vegetable oil
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 c sugar

Preheat the oven to 350. Line 12 - 14 cups with cupcake liners. I know, another stupid number like 14. I'm the worst.

Mix the milk, vinegar, and orange juice in a cup and set aside.

Sift the dry ingredients together. Make a well in the middle and pour in the wet ingredients and the orange zest. Stir until relatively well combined, but some lumps are a-okay. Divvy up amongst the cups and bake for 18-20 minutes, until they pass the toothpick test. Let cool in pans for 5 minutes and then remove to wire racks to cool completely.


1 c earth balance, softened
3 1/2 c icing sugar
2 tbsp creme de cassis
1 tbsp tequila
purple food colouring if you so desire

Beat the earth balance until creamy. Add in 1 c of the icing sugar, followed by 1 tbsp of liquid. Repeat until
all the things are mixed together, add your purple food colouring, and then ice those mofos. This icing is pretty soft, so you can add more sugar if you want it to be stiffer, or use some shortening instead of just the buttery spread, up to you!


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