Pumpkin spice cupcakes vegan
- 210 grams of soy milk
- 1 TBS apple cider vinegar
- 240 grams sugar + 20 grams molasses (or use 130g light brown sugar and 130g white sugar)
- 190 grams vegetable oil
- 425 grams canned pumpkin puree (one 15oz can)
- 1 tsp vanilla
- 410g plain flour
- 3 tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 2 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- (or use about 3.5 tbs pumpkin spice blend)
Add vinegar to soy milk and stir. Combine sugar, oil, pumpkin puree, and vanilla in a bowl. Then add the soy milk/vinegar mixture. Whisk or stir to combine.
Combine flour, baking powder, baking soda, salt, and spices in a separate bowl. Add to wet ingredients in two or three additions. Stir just to combine, being careful not to over mix. Scoop into a lined cupcake tin using a cupcake scoop or fill ⅔ full. Makes 24 muffins/cupcakes. Bake at 350°F for 22 minutes or until internal temperature is 205°F
Vegan Cream cheese frosting
Use cream cheese with low water content that is quite firm like violife. Use firm block butter like earth balance sticks or country crock sticks.
- 227g package of dairy free cream cheese
- 126g dairy free butter sticks/block
- 300g powdered sugar
- 2 tsp lemon juice
Allow cream cheese and butter to come to room temperature (THIS IS VERY IMPORTANT) they must both be the same temperature and ideally between 70-75°F
Stir cream cheese with paddle attachment on stand mixer to smooth it out and prevent lumps. Stir it a couple times, scraping the mixer bowl with silicone spatula in between. Remove, and place in a separate bowl. Using the same mixing bowl, whip the butter with the whisk attachment. Again, scrape it a few times in between mixes, then add the powdered sugar and mix slowly so it does not fly out of the bowl. Cream the butter and powdered sugar until fluffy and add the lemon juice. Finally, slowly mix in the cream cheese. If you mix too much, it may become too thin.
by sea_elephant
1 Comment
It looks so gorgeous 🥰