Thursday, November 24, 2011

Pumpkin Chocolate Chip Cupcakes with Maple Buttercream Frosting: gluten free, dairy free, vegan

"Mom, what can I bring to Thanksgiving this year?" I ask. Mom says, "Could you please bring a dessert for the Intolerants?" That's what she calls those of us who can't have this or that.
I hang up the phone and start to ponder. Do I go with making a gluten and dairy free version of the pies that will already be there, or do I come up with a dessert that goes with the Thanksgiving theme, but is it's own happy little dessert. Cupcakes! Everyone and their mother, sister and brother are making everything in cupcake form these days. I pulled out my Vegan Cupcakes Take Over The World cookbook for some inspiration. I love all of the creative cupcake ideas in this book but have yet to bake out of it. This cookbook series lured me in because it's so adorable, with other titles like Pie In The SkyIsa Chandra Moskowitz and Terry Hope Romero have some really great cookbooks that you can get on

Like with any cookbook, I still need to make some modifications with it. As I flip through the pages my eye catches the Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing. Yum, pumpkin and chocolate, two of my favorite things. I review the recipe. Let's see here; I'll use less oil and add applesauce, instead of soy milk I'll use coconut milk, instead of all purpose flour I'll use gluten free flour, then I'll add some flax meal to make up for the missing gluten. I like the taste of ginger in pumpkin, so I'll add a bit of that too. Instead of Cinnamon Icing, I'm going to create a vegan maple buttercream frosting. So, here's my take on their recipe.

Pumpkin Chocolate Chip Cupcakes with Maple Buttercream Frosting: gluten free, dairy free, vegan and nut free
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1 cup pureed pumpkin
1/3 cup apple sauce
3 tsp canola oil
1 tbsp flax meal
1 cup organic pure cane juice sugar
1/4 cup So Delicious Vanilla Coconut milk
1 tsp vanilla extract

1 1/2 cups Bob's Redmill Gluten Free Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 and fill your cupcake tin with cute cupcake papers.
In a bowl or mixer combine all wet ingredients and mix.
In a seperate bowl, combine all dry ingredients and wisk together.
With the mixer on low, add your dry ingredients to your wet until well combined.
Add the chocolate chips and stir by hand so you don't break your chocolate chips with your mixer.
Fill your cupcake paper lined cupcake tins with 1/4 cup of batter in each.
Bake in your oven on 350 for 25 - 28 minutes.
The cupcakes are done when a toothpick inserted comes out clean.
Immediately and carefully remove the cupcakes out of the cupcake tins.
Cool your cupcakes on a cooling rack.
Frost when completely cooled.

Maple Buttercream Frosting: gluten free, dairy free, vegan, nut free

1 lb. powdered sugar
2/3 cup - 1 stick Earth Balance
1 tsp vanilla
1/4 tsp salt
1/4 cup + 5 tbsp 100% pure maple syrup

In your mixer, combine powdered sugar, Earth Balance, vanilla,  and salt.
Mix starting on low, then moving to high speed.
Go back to low speed and slowly add the maple syrup until well combined.
Bring mixer speed back up to high and whip your frosting for a good couple minutes.

Use a piping bag or a plastic sandwich bag with a small bit of the end cut off to pipe your frosting on your cupcake. Here I added a blob to the center of the cupcake.

With a kitchen knife, I patted the frosting as I moved the cupcakes in a circle. I then finished it off with a swirling motion with the kitchen knife. Thanks for the tip, Mom. :-) I topped them with a few chocolate chips to give you an idea of what's inside.

Serve them up to those you are thankful for.

Happy Thanksgiving!

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