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.


-credit-
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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