Today is World Vegetarian Day as well as the beginning of the
Vegan Month of Food! =)
I'll try to post especially many recipes and food pics this month! ;)
~*~*~
To start out, a few friends on Facebook have been asking for the recipe
of the Pumpkin Cupcakes with Cinnamon Icing of which I've posted a pic on FB as well as here if you've read yesterday's post. If not, here it is again ;-)
I can't take credit for the recipe, however!!! I've come across the recipe on another vegan blog and truly wish I'd have made a note in my printed copy from whom it is!.. [If anyone out there recognizes this recipe as their own, a big "Thank you!" from me!!!]
Pumpkin Cupcakes with Cinnamon Icing
makes 12 regular sizes cupcakes
1 1/4 c fresh cooked [or canned] pumpkin
1c sugar [I used 1/3 c and it's still plenty sweet]
1/4 c oil [I used coconut oil]
1/4 c soy milk [or any other plant milk, I love almond!]
1 tsp vanilla extract
1 1/4 c flour (white, unbleached)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg*
1/4 tsp cloves*
[*I used 1 tsp pumpkin pie spice since I ran out of the above]
1/4 tsp salt
Preheat oven to 350 degrees F (or 180 degrees C), grease muffin tins.
In a large mixing bowl, whisk together pumpkin, sugar, oil, soy [or other] milk and vanilla.
In a medium bowl, sift together flour, baking powder, baking soda and spices.
Add dry ingredients to wet; mix until just moistened.
Pour into muffin tin [I use an ice cream scooper, makes the perfect portion per cupcake IMO] and bake for 20-22 min. or until a toothpick inserted into the center comes out clean.
In the meantime, stir together all icing ingredients until smooth.
Drizzle cupcakes with icing and refrigerate to set.
Icing:
1 c powdered sugar
1 tsp cinnamon
2 1/2 tbsp vegan margarine, melted [I use coconut oil]
1 tbsp soy [or other plant] milk
1/4 tsp vanilla extract.
Buon Appetito! =)
Edit: I made the 2nd batch today with 50/50 pumpkin/sweet potato since I didn't have enough pumpkin left (gotta love when the only store that carries canned pumpkin is out of it since months!..*sigh*) so I used a part of the baked yam/sweet potato and colored the frosting orange this time too.
It tasted just as good! ;-)
