Monday, October 25, 2010

Pumpkin: Pumpkin Chocolate-Chip Cupcakes

Pumpkin cupcakes with chocolate-chips and cinnamon icing

Pumpkin cupcakes with chocolate-chips
1 cup pumpkin
1/3 cup oil
1 cup sugar
1/4 cup milk
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mini-chocolate-chips

Set the oven for 35o degrees F. and get your cupcake pan ready, greasing it or using liners.
- In a large bowl, mix pumpkin, oil, sugar, milk, and vanilla. 
- Next, add the flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients.
- Stir gently with a fork. Too much mixing will make the batter gummy instead of fluffy. 
- Finally, fold the mini-chocolate-chips into the batter and pour into pan (cups 2/3 full).

- 22 to 24 minutes bake time, cool on wire rack.

I chose to make this recipe non-vegan, but the original is, in fact, vegan. Substitute granulated sugar for normal white sugar and use soy milk instead of regular milk. I also was out of vanilla, so I used almond extract. I do not suggest this, although it is tasty, because the almond completely over-powered the pumpkin. I also used mini instead of normal chocolate-chips because I have found that minis have less of a disruptive effect on the consistency of the cupcakes. Feel free to try your own variations!

Cinnamon icing
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
1 tablespoon milk
1/2 teaspoon vanilla 

Begin with your sugar and cinnamon in a bowl together.
- Add the melted butter, milk, and vanilla to the dry ingredients. Stir until smooth.
- Keep at room-temperature until cupcakes are cool, then decorate as you please.

I chose to use 1/4 of a cup more confectioners' sugar than the original recipe called for because I wanted a more stable icing for decorating (as opposed to more of a glaze). The original recipe, as with the cupcakes, is vegan. If that is your desire, use margarine instead of butter and soy milk instead of milk. For decorating, I used an icing gun with a rope nozzle. I enjoy trying new icing designs, so I encourage you to be creative with your cupcakes.

Both recipes adapted from "Vegan Cupcakes Take Over The World" 

More pumpkiney goodness to come this week. I'm thinking casserole?

Tata for now,
L. Mousse

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