Monday, November 5, 2007

Vegan Cupcakes Just Took Over This Blog Part 3: Pumpkin Chocolate Chip Cupcakes

A few weeks ago a coworker/friend had a "happy hour housewarming" gathering in her new condo. The vgeans, vegetarians, and carnivores in attendance demanded I bring vegan cupcakes. I flipped through my book in search of a good "fall" cupcake. I found some maple ones that looked yummy, but apple cider cupcakes called my name.

Procratinator that I am, waited until the day before the gathering to bother to look to see if I had the ingridients. I didn't.

Apparently, these are crazy ingridient cupcakes and my pantry was lacking agar flakes, whole cloves, whole allspice, apple cider, and apple butter. I was too lazy to run down the hill to Whole Foods, so I flipped through the book again and settled on pumpkin chocolate chip cupcakes as I randomly had both a can of pumpkin and a bag of vegan chocolate chips in my pantry.

Here goes: Pumpkin Chocolate Chip Cupcakes form the "Vegan Cupcakes Take Over the World" Cookbook


1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

cinnamon icing:
1/2 cup confectioners sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees and line muffin tin with cupcake liners.
2. In a medium bowl, stor together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking soda, baking powder, cinnamon, salt. Stir together with a fork. Don't use a handheld mixer as it will make the batter gummy. Once well combined, fold in chocolate chips.
3. Fill liners 2/3 ful. Bake for 22 to 24 minutes. Transfer tow ire rack and let fully cool before icing.

Icing Directions:

1. Place sugar and cinnamon in a small bowl. Add the margerine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque abd honey brown.
2. To assemble, take a small plastic sandwich bag and cut out a tiny hole in one edge or fit a pastry bag with a small-holed decorating tip. Fill the bag with the icing and pipe it out Jackson-Pollack-style onto the cupcakes. Let the icing set at room temperature or refridgerate it.

If you notice, the cupcakes look identical to the chocolate chip-pumpkin muffins that won the bakeoff last month. This led me to wonder: What is the difference between a cupcake and a muffin?

The cupcakes were really easy to make and looked like the muffins. I tried their suggestion to pipe the icing on the cupcake with a sandwich bag, but it was a disaster. The icing was too runny and more of a glaze. But it was delicious. And all my coworkers loved them.

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