A year ago, we made it through the first round of Cupcake Wars All-Stars with this sweetie, and ultimately took home the win. We owe you one, Brown Sugar. Thank you, Rolling Stones for coming up with such a delicious and catchy tune. The lyrics are, shall we say, a bit dated, but no one can deny the deliciousness of brown sugar cake topped with Rum frosting and brown sugar brittle. Have fun, enjoy, and let us know what you think.
Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle
Recipe courtesy Sticky Fingers Bakery, Cupcake Wars, 2011
1 1/2 cups unbleached flour
1/4 teaspoon baking soda
1/4 teaspoon salt
9 ounces brown sugar
4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 1/2 tablespoons egg replacer, (recommended: Ener-G)
1/4 cup plus 2 tablespoon water
3 teaspoons vanilla
1/2 cup soy milk
1/2 teaspoon vinegar
Coconut Custard, recipe follows
Spiced Rum Frosting, recipe follows
Brown Sugar Brittle, recipe follows
Special equipment: an electric kitchen scale
Preheat oven to 350 degrees F.
Line a standard cupcake pan with 12 standard cupcake liners. Sift the flour, baking soda, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the brown sugar and the margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water, egg replacer and vanilla and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. In a small bowl, combine the soymilk and vinegar and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the 2, ending with the soymilk.
Fill the 12 cupcake liners 3/4-full with batter and bake for 19 minutes, or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
2 cups full fat coconut milk, canned
4 ounces sugar
1/4 cup cornstarch
In a medium heavy-bottomed sauce pot, stir together 1 3/4 cups of the coconut milk and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the remaining coconut milk and cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip.
Yield: 2 cups
Spiced Rum frosting:
8 ounces non hydrogenated vegetable shortening (recommended: Earth Balance)
8 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 pound 8 ounces 10x powdered sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 cup dark rum
In the bowl of a stand mixer, whip shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add sugar a little at a time. Add the spices and mix. Scrape the bottom of the bowl. Add rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
Yield: 2 quarts
Brown Sugar Brittle:
1 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon salt
1/4 cup water
1 teaspoon non-hydrogenated vegan margarine (recommended: Earth Balance)
1 teaspoon baking soda
Line a cookie sheet with parchment paper and set aside. In a medium heavy bottom sauce pan, boil the sugar, corn syrup, salt and water, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300º F. Remove from heat and stir in the margarine and baking soda. Pour the mixture into the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Brown Sugar Brittle.
Prep Time: 60 minutes
Cook Time: 60 minutes
Inactive Prep Time: 10 minutes
Ease of Preparation: Intermediate