Happy Thanksgiving, It’s Pumpkin Season Too

October 11, 2009

These are pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World:

1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate hips

1. preheat the oven to 350F. line muffin pan with cupcake liners
2. in a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. sift in flour, baking powder, baking soda, cinnamon and salt. stir together and fold in chocolate chips.
3. fill liners two-thirds full. bake for 22 to 24 minutes. transfer to wire rack and cool before decorating.

I topped them with a buttercream cinnamon vanilla frosting. I can’t remember the measurements I used but it was icing sugar, buttery spread, ground cinnamon and vanilla extract. I decorated over top of this frosting with chocolate chips and coconut buttercream flowers(number 19 tip)… 🙂

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A Muffin is not a Cupcake!

June 16, 2009

Eeeh, I know these are muffins and not cupcakes, but I thought they deserve a place in the blog. Sometimes people call cupcakes muffins and muffins cupcakes but there is a difference between the two. Besides ingredient differences, cupcakes have papers and frosting, and muffins don’t. I’m not sure how many times I’ve had to smile and say, “Cupcake.” following, “Oh yeah, I checked out your muffin blog…” But, it’s not the end of the world.

Aside from that, it took me a long time to try and think up something to make. Lots of different cupcake ideas came into my head, but I ended up just following a recipe – Coffee Chip Muffins. These are the first recipe I’ve done from a cookbook I picked up called Vegan Brunch. This was a book I’ve been waiting for…my favourite meal of the day and by my favourite cookbook author! Needless to say, these turned out great. Also, I got to use my cupcake scoop for the first time. So, I ended up with preeeetty even cupcakes! So…coffee, chocolate, yummy…you know.