People who know
Angela Liddon know her love for desserts. She mostly does a gluten free and dairy free cooking and runs a very successful blog containing all the very natural and plant-based recipes. This recipe was a thumbs up recipe for the taste-testers. Try these delicious muffin typed cupcakes for your weekend tea times.
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| Highrise Pumpkin cupcakes |
Ingredients (Cupcakes):
- 2 ¼ cups (560 ml) all-purpose flour
- ½ cup (125 ml) plus 2 tbsp (30 ml) white sugar
- 2 tsp (10 ml) baking powder
- 2 tsp (10 ml) ground cinnamon
- 1 ½ tsp (7 ml) freshly grated or ground nutmeg
- ½ tsp (2 ml) baking soda
- ½ tsp (2 ml) fine sea salt
- ¼ tsp (1 ml) ground allspice
- 1/8 tsp (0.5 ml) ground cloves
- ¾ cup (175 ml) pumpkin puree
- 1 cup (250 ml) unsweetened almond milk
- ¼ cup (60 ml) pure maple syrup
- ¼ cup (60 ml) grape seed oil
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 2 tsp (10 ml) pure vanilla extract
Ingredients (Frosting):
- ¾ cup (175 ml) vegan butter
- 1 ½ cups (375 ml) icing sugar
- 1 to 3 tsp (5 to 15 ml) almond milk
- ½ tsp (2 ml) pure vanilla extract
- ½ tsp (2 ml) ground cinnamon
- ¼ tsp (1 ml) freshly grated or ground nutmeg
- Pinch of fine sea salt
Method:
For the cupcakes, in a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice and cloves.
In a medium bowl, whisk together pumpkin puree, almond milk, maple syrup, oil, lemon juice and vanilla until smooth.
Add wet pumpkin mixture to dry mixture and stir just until combined, being careful not to over-mix. Batter will be thick like muffin batter.
Scoop batter into greased muffin tins. Using a retractable ice cream scoop works well.
Bake 25 to 30 minutes at 350F (180C) until a toothpick inserted into center of cupcake comes out clean and cake springs back when touched.
Cool in pan about 10 minutes before transferring to cooling rack.
For the frosting, in large bowl using electric beaters beat butter about 30 seconds until smooth.
Add sugar, 1 tsp (5 ml) of the almond milk, vanilla, cinnamon, nutmeg and salt. Beat, starting at low speed then increasing to medium, until smooth and fluffy, about 2 minutes. Add more milk, a teaspoon at a time, if too thick, or additional sugar by the tablespoon if too thin, until it reaches ideal spreading consistency.
When cupcakes are completely cooled, top with frosting.
Store in airtight container in fridge up to five days. To freeze, place on uncovered plate in freezer and once frosting has hardened wrap individually with plastic wrap and return to freezer in airtight container up to a month.
Makes 12 cupcakes.
Source Link:
http://ohsheglows.com/
