Tuesday, January 11, 2011

Chocolate Chip Pumpkin Cupcakes with Cinnamon Icing

I got this from Vegan Cupcakes Take Over the World.  So far all the cupcakes I've made are delicious so they may just do that (take over the world, that is).  These are our favorite so far.  I made these for Sam's birthday.

1 cup canned pumpkin
⅓ cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips (I use mini choc. chips)

Step 1
Preheat oven to 350 degrees F. Line a muffin tin with liners.

Step 2
In a medium bowl, combine pumpkin, oil, sugar, soy milk and vanilla. Stir in flour, baking soda, baking powder, cinnamon and salt. Stir with a fork. Once well combined, fold in chocolate chips.

Step 3
Fill liners 2/3 full. Bake for 22-24 minutes. Transfer to a wire rack and cool completely before icing.

Cinnamon Icing (doesn't make much - pipe or spread on a tiny amount):
1/2 cup powdered sugar
1/2 tsp. cinnamon
2 tbsp. margarine - melted
1 tbsp. soy milk (I used almond)
1/2 tsp. vanilla extract

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 temp. until ready to use.  The mixture should look opaque and honey brown.  If it's glistening a lot or looks too liquid (mine was) add a little extra powdered sugar.


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