Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
the flour, baking soda and salt into a medium bowl. Set the bowl aside.
In the bowl of an electric stand mixer, cream
the brown sugar and margarine with the whisk
attachment, about 5 minutes. Scrape down the sides and bottom of the bowl.
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. Add the egg replacer to the sugar and mix until combined.
In a small bowl, combine the soymilk and vinegar and set aside.
Turn the mixer
speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
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. Cool the cupcakes completely.
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop
of Spiced Rum
Frosting onto each cupcake and garnish
with a few pieces of the Cracked Brown Sugar
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.