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1
Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
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2
Sift the flour, baking soda and salt into a medium bowl.
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3
Set the bowl aside.
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4
In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes.
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5
Scrape down the sides and bottom of the bowl.
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In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer.
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Add the egg replacer to the sugar and mix until combined.
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8
In a small bowl, combine the soymilk and vinegar and set aside.
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9
Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
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10
Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes.
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11
Cool the cupcakes completely.
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12
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake.
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13
Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake.
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Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar.
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18
Heat on medium-high until the mixture begins to bubble around the edges.
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19
In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry.
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20
Slowly add the cornstarch mixture to the hot sugar mixture while whisking.
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Cook for 2 more minutes while stirring.
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22
Remove from heat and let cool completely.
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23
Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip.
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24
In the bowl of a stand mixer, whip the margarine and shortening until completely combined.
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25
Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
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On low speed, slowly add the powdered sugar a little at a time.
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Add the cinnamon, allspice and cloves, and mix.
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Scrape the bottom of the bowl.
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Add the rum and mix to combine.
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30
Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
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31
Put the frosting into a pastry bag and cut 1/2-inch off the tip.
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32
Line a cookie sheet with parchment paper and set aside.
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33
In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves.
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34
Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine.
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35
Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet.
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36
Let the candy cool completely and break it into small pieces with your fingers.
