Friday, October 29, 2010

Pumpkin Chocolate Chip Vegan Cupcakes

Another winner from Vegan Cupcakes Take Over the World. I was doubtful at first that pumpkin cupcakes would taste like cupcakes and not a muffin. Then the chocolate pumpkin mix made me wary. I should just assume VCTOW knows what they are doing, they normally do.

The cupcakes came out great! Moist and sweet. In fact I think I'll eat most of mine without much icing (although the cinnamon icing is a nice touch). Plus pumpkin cupcakes are so perfect for this fall season. I even made a non-chocolate version for my dog (don't worry just a small piece, I won't over sugar my best friend)

If you love cupcakes seriously think about checking out VCTOW cookbook.....Trick or Treat :)

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing
1 cup canned pumpkin
1⁄3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups 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 (recipe below)
1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, 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 the chocolate chips.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.
1. 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 icing and pipe it out Jackson Pollack-style onto the cupcakes. You may also opt to pipe it in zigzags, lines, or swirls. Let the icing set at room temperature or refrigerated.
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. Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.
Makes 12 cupcakes

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