It’s a prevalent misconception that Cinco de Mayo is all about drinking, when in fact the day commemorates the Battle of Pueblo and Mexican victory against the French. Still, there’s nothing wrong with commemorating the day with a boozy cupcake — although it was a little weird waking up at 7 a.m. only to crack open a bottle of Captain Morgan.
In honor of our intern’s last day at the office, I made vegan Mint Mojito cupcakes spiked with a little bit of rum. Throughout her semester with us, we kept making plans to visit Crunkcakes — turns out the company does custom orders and does not have a brick-and-mortar shop. Oops.
I adapted this recipe from Organic Authority. I subbed mint in for the spearmint; used spiced rum instead of dark; cut down the powdered sugar to 1 3/4 cups; used vegan shortening instead of cream cheese; and increased the amount of rum and lime juice in the frosting to about one teaspoon each. While I hadn’t planned to bake vegan sweets so soon after the Sticky Fingers class, this recipe looked straightforward and sounded too good to skip.
The cakes were nice and moist, but I think next time I will cut down on the confectioner’s sugar even more while adding a little vanilla and honey.
Feliz Cinco de Mayo!