Wednesday, 31 October 2012
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!
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!
Now add all the the dry ingredients into the wets:
1 1/4 white flour or light brown self raising
1/2 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.