Even Captain Morgan Loves Cupcakes!

Hi Friends!
     I am always on the hunt for new flavors for my desserts!  Typically, I enjoy the traditional flavors, but sometimes I enjoy branching out and taking a risk.  Inspired by a beloved drink within my circle of friends, I created a Rum&Coke cupcake- without the booze!  As a non-drinker myself, I used rum extract to really pack a punch into the buttercream frosting to compliment the sweet Coke cake.  I have not tried using actual rum, but I'm sure a hint in the frosting will please those who enjoy it!

Cook time: 15 minutes

Total time: 25 minutes

Servings: 12

• 1 cup cola
• 1 tsp. white vinegar
• 3/4 cup sugar
• 1/3 cup canola oil
• 1/2 tsp. vanilla extract
• 2 tsp. rum extract
• 1 1/3 cup all-purpose flour
• 1/2 tsp.baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup vegan shortening
• 1/2 cup vegan margarine
• 3 1/2 cup powdered sugar
• 1/2 tsp. almond extract
• 1 tsp. rum extract
• 1/4 cup soy milk

1. Preheat oven to 350 degrees, and line muffin pan with cupcake liners.
2. In a large bowl, combine cola and white wine vinegar. Set aside for several minutes.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. Add sugar, oil, vanilla and rum extracts to cola/vinegar mixture. Combine until light and froathy.
5. In two batches, add dry mixture to the wet mixture and mix until just combined.
6. Bake for 18-20 minutes until toothpick comes out clean.
7. Let cool completely on cooling rack.
8. In a large bowl, cream shortening and buttery spread until light and fluffy.
9. Add powdered sugar and beat for 3 minutes.
10. Add vanilla and rum extracts and beat mixture until light and fluffy- about 7 minutes.
11. Generously frost cooled cupcakes and garnish with grated lime zest or green colored sugars