I always struggle for an answer to try to explain myself and my choice, but now I can say " pumpkin spice cupcakes with creamy chocolate frosting" =) and really shock people
Unless you live under a rock, you all knowThanksgiving is coming in a few days, and this year I decided to make something different. I stumbled upon the cutest turkey cupcakes on a website that I frequent. My first thought was, oh boy those are great, but I know how great I bake... lol My husband does too.... it's always fun in our house when I am trying to make the "perfect" holiday cookies. I also tend to bite off more than I can chew... I love to play in the kitchen, and especially around the holidays, you must keep me away from the magazine aisle- first of all, we would go broke because I would want to buy EVERY magazine to make every cute thing I saw on the covers, second I would make everyone around me crazy because they would never be as cute or tasty! So there is much restraining when I go into the grocery store..."step away from the magazine rack, how many cookie recipes do you need? "
Well, this time I followed through and I did make this my own ( the original recipe didn't tell you what kind of cupcakes, etc. just how to make them gobble) I decided pumpkin would be the best because it is still fall, even though in the stores it looks like Christmas already!
So, I hope if you have extra time this Thanksgiving, you can try these. It took me about half an afternoon, and I am certainly NOT an accomplished baker!! Or save this for next year, or better yet just make the darn cupcakes without the cute decorations, you will not be sorry! (I almost had to make a second bowl of the frosting because my hubby was eating it out of the bowl!) I know when we take them, people will never guess they are vegan, which for me is the most exciting part! If you want to leave out the vegan part because it scares some people ( I dont tell people until AFTER they eat it! ) honestly they will never know the difference!
Before I give you the recipe, I want to add one more thing. I hope that all of you will be able to spend this holiday with your favorite people, whether it be family or friends (we get to do both, super blessed!) and take time to remember the things we are all thankful for. Take the time to honor those around you, to serve them, to maybe help out at a local food pantry, or shelter for those less fortunate. Just focus on God and the blessings He has given us all. I know I am super thankful for friends who prod me on to do something greater than me, and to stop thinking of myself and I know I am better off for that. The best way for me to get out of that funk that sometimes we all get in this time of year, mostly because we overextend ourselves ( am I the ONLY one that does this? I prefer to think not... it keeps me saner!) trying to make everything perfect for everyone else. I read an article recently that said to love more stop caring. Be you, be who God made you, and when you stop caring about what others think, you will be better for it.
Happy Turkey Day ( at our house it's unturkey day) and enjoy your blessings! I know I am going to!
VEGAN PUMPKIN CUPCAKES
- 1/4 cup plain almond milk or soy milk
- 1 tsp cider vinegar
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/3 cup granulated vegan sugar
- 1/3 cup packed dark brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt you can use pumpkin pie spice instead of all the different spices if you want
- 1/2 tsp nutmeg
- 1/2 cup organic pumpkin puree ( on sale at stop and shop for only $2, cheaper than non-organic)
- 1/2 cup canola oil - you could also use 1/2 the oil and put in some applesauce for the other half
- 1 tsp pure vanilla
- Preheat oven to 350 . Line a 12- cup muffin tin with paper liners and set aside
- In a small cup, combine almond milk and vinegar. Allow mixture to rest for 5 minuts
- In a large mixing bowl, mix together flour, baking powder, baking soda, sugars, and spices. Set aside
- In another bowl, mix together the pumpkin puree, oil, vanilla and almond milk-vinegar mixture from before. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the muffin cups, about 3/4 full.
- Bake 16-20 minutes, until toothpick comes out clean. Allow to cool completely before frosting.
CHOCOLATE FROSTING
- 1 cup vegan margarine ( I use Earth Balance), room temperature
- 4 cups powdered sugar ( you can actually make your own by blending sugar and cornstarch, I wasnt this brave I used the store bought kind )
- dash of salt
- 2 TBSP vanilla
- 4 TBSP nondairy milk
- 1/2 cup cocoa powder
- Blend margarine until mushy
- Add all remaining ingredients , if you want to add more milk to make it smoother not too much.
- Blend all together- that's it!
Supplies Needed
- Chocolate Hershey kisses
- Wilton candy melts in orange, red and yellow
- Chocolate Sprinkles
- Wax paper
- Place 20 or so candy melts into a freezer baggie and melt in microwave ( ours has a chocolate setting because it's trying to be all fancy... but if you don't it took about a minute and a half stopping half way through to smush it around to melt it easier)
- Cut a very small hole in the corner of the bag to make a tip ( they also sell little plastic squeezy bottles but this works just as good, I just didnt want to spend the extra money)
- Line baking sheets (measure to make sure they fit into the freezer for later) with wax paper
- Create feathers onto the wax paper by squeezing chocolate into loops, 5 for the red and orange and 3 for the yellow ( this took me some practice, so you should make extra for that purpose and also because they WILL break)
- Roll the edges of the cupcakes into the sprinkles
- Add the chocolate kiss for the head, piping a small bit of red for the "gobbler"
- Place feathers carefully onto the cupcakes
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