Scary good Pumpkin Cupcakes
The recipe is pimped from on of my favourite cookbooks "Vegan Cupcakes - take over the world" Isa Chandra Moskowitz & Terry Hope Romero. This book is truly well used. It got sugar stains and chocolate splatters all over the pages. But as always I have to change the recipes for a less sugar craving European pallet. So if you start now, you should have time to bake them for tonight. Get baking!
Pumpkin Cupcakes
Mix all these wet ingredients together by hand :
1 cup canned pumpkin
1/3 cup cold pressed rapeseed oil
3/4 cup Xylitol or sugar
1/4 cup Soy milk
1 teaspoon good vanilla extract.
DON'T use electric mixer- it will get rubbery!
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Now add all the the dry ingredients into the wets:
1 1/4 white flour or light brown self raising1/2 tsp baking powder +1/2 tsp bicarbonate of soda,
1 tsp Cinnamon, 1/4 tsp salt, little nutmeg and a little ground ginger.
Mix it all together with a fork.
Into 12 paper cases in a cupcake tin, 180 degrees in the oven for about 22 min.
Make sure they are cold before you add the frosting.
Cashew Butter frosting
I a food processors add :
1/3 cup cashew nut butter + 3 Tbsp soft non dairy spread. Mix for 1 min
Now add 1tsp vanilla extract, 1/3 Cup Maple syrup, 1/3 cup Soya milk powder and a small dash of cardamon.
Mix until soft and smooth.
Put in the fridge for at least 15 min, before frosting the cupcakes. Frost them with a knife and leave to set.
Hope you will enjoy these and a Happy Halloween to you all.
