First off, this is a recipe that Savanah found in a new cookbook she purchased with her Barnes and Noble gift card. We have been fervently trying to get our baking to where it needs to be, and we are getting there. We had success with a batch of cookies (look at previous post) and now a new cupcake recipe.
This comes from Vegan Cupcakes * Take Over The World. Man at the recipes, and again, they are vegan...who knew. These cupcakes were a bit heavier, but at the same time they were very moist. These are a keeper. When I went to see who I should give credit to, it kind of freaked me out. It is Isa Chandra Moskowitz. That's right folks, from Post Punk Kitchen. And her co-author Terry Hope Romero. this book won Cookbook of the Year from VegNews. How cool is that?
Make these, and let me know how it goes.
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar (we used raw)
1/4 cup soy milk (we used almond)
1 t vanilla extract
1&1/4 cups all-purpose flour (we used unbleached)
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1/2 chocolate chips
1/2 cup confectioner's sugar
1/2 t ground cinnamon
2 T butter melted (we used regular butter, but vegan do your thing)
1 T soy milk (we used almond)
1/2 t vanilla extract
Preheat oven to 350 F. Line muffin pan with cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Stir together with a fork-don't use a hand mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
Fill liners 2/3 full. Bake for 22-24 minutes. Transfer to a wire rack and let fully cool before icing.
Place sugar and cinnamon in a small bowl. Add the butter, 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 to liquidy, add a little extra confectioners' sugar.
Makes 12 cupcakes