That Time of the Year Again

It's that time of the year again. Time for parties for hosting, marshmallows for roasting (toasting? Can you roast a marshmallow???), and caroling out in the snow...

...um, no. It's finals week(andahalf). It's time for stress, no sleep, too much coffee (way too much coffee, I'm getting sick of drinking it), too much typing, and the messiest house ever. It's time to eat veggie burgers and chips and salsa and peanut butter on granny smith apples (my favorite snack EVER at the moment). It's time for me to disappear from the blogging world, which I would, except it's such a wonderful place to procrastinate in--goddamnit, I'm tired of wrting about Samuel Beckett and Deleuze and Guattari and becoming-animal.

So what do I make when I have to study, when I have to maintain a high level of caffeine in my body, when I don't have time to make anything? This blog ain't called Cupcake Punk for nothing.

Technically, I made these for my friend who moved back North to Philly today. I've driven the stretch between Atlanta and Philly several times this year and I know how long and boring and trafficy it can be. So I made here a sweet little caffeinated treat to keep her awake and happy. Luckily for me, it does the same thing for studying.

So whether you're driving or studying this holiday season, do yourself a favor. Take a little time, make a little treat, drive safe, study well, and eat chocolate!

Midnight Cakes

For the cupcakes:
1 c soy milk
1 tsp apple cider vinegar
1/2 c cold strong coffee (I let mine sit for several days in the fridge)
1/3 c vegetable oil
3/4 c sugar
1 1/2 tsp vanilla extract
1/3 c cocoa
1 3/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
2 Tbsp instant coffee

For the icing:
1/2 c Earth Balance margarine
3-4 c powdered sugar (more or less, I never measure, just mix till I have the consistency I want)
1/4 c cold strong coffee
2 tsp instant coffee

For the cupcakes:

Preheat the oven to 350.

Mix the apple cider vinegar into the soy milk with a whisk. Set aside to curdle for ~10 minutes.

In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined. Add the soy milk mixture. Mix well.

Add dry ingredients to the bowl and mix until smooth--no lumps.

Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have). Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.

For the icing:

With an electric mixer, mix the margarine until smooth. Slowly add the powdered sugar until the margarine/sugar clumps together. Slowly add the liquid coffee until the mixture is smooth. Add more sugar to the mix if needed until the consistency is what you want. Add the instant coffee at the end.

Decorate!