Chocolate Rum Cupcakes

1/4 cup vegetable oil

2/3 cup cane sugar

1/2 cup non-dairy milk

3 tbsp light rum

1/2 tsp vanilla
1 cup spelt flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Preheat your oven to 350°F.

In a large bowl, beat together the vegetable oil, sugar, non-dairy milk, rum, and vanilla. In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 22-25 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 tbsp cocoa powder
1 1/2 tbsp light rum
1 cup powdered sugar
1 tbsp non-dairy milk + more as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)