Cupcakes, continued

10 Nov

I promised I would share the recipe of the cupcakes that I made yesterday. So here I am, ready to share; I don’t break my promises.

Recipe courtesy of: http://ohsheglows.com/2010/10/01/pumpkin-pie-brownie-cupcakes/

Pumpkin Pie Brownie ‘Cupcakes’

Adapted from Vegan Cupcakes.

Ingredients:

Pumpkin Brownie Layer:

  • 1 cup canned pumpkin
  • 1/2 cup + 3 tbsp sugar
  • 1/4 cup coconut oil, softened
  • 3/4 cup white kamut flour (or white)
  • 1.5 tsp pure vanilla extract
  • 1 tbsp cornstarch (or arrowroot/tapioca)
  • 1/4 cup dutch processed cocoa powder
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Pumpkin Pie Layer:

  • 1 cup canned pumpkin
  • 2 tbsp cornstarch (or arrowroot/tapioca)
  • 1 tsp pure vanilla extract
  • 1/3 cup sugar
  • 3 tbsp almond milk
  • 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
  • Shaved chocolate, for garnish

Directions:

1. Preheat oven to 350F and grease a muffin tin.

2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth.

3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan. Garnish with grated chocolate.

4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

5. Serves approx 8-10. (I was able to fill a muffin tin with 12 medium sized cupcakes)

So, there you go, the recipe for the wonderful cupcakes. I have to stay, I probably could have eaten the entire bowl of the brownie portion raw, but I stopped myself so I’d have enough to bake; my family thanks me. I did not have coconut oil at home, so I used canola oil instead, and it worked just fine. Instead of grated chocolate on top, I made use of the Ghirardelli chocolate chips that were already in the cupboard, and sprinkled a few on top of each cupcake.

After eating some of the batter (remember, no eggs, so at least I could do it safely!), I made my way to the gym, smelling of pumpkin and chocolate, to burn off some batter with 40 minutes of cardio. After the gym, I came back to try a finished cupcake… and I was able to stop after one, knowing that I had just come from the gym :). Although I have not yet splurged on another one, I have a strong feeling that I will make it my after lunch treat today. Okay, so it’s already packed in my lunchbox and ready to go.  Every girl needs a sweet treat to get through the day :).

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