Pumpkin chocolate chip cupcakes

After posting the cupcake-post some days ago I got inspired to bake, and remembered that I have the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero (great book by the way!). I decided to try out some of the cupcake recipes from the book and fell for the Pumpkin chocolate chip and Toasted coconut. I was not so happy with the result of the coconut ones, so they need another try out before I post my version of the recipe, but the pumpkin ones turned out really great so I will share it with you guys.

The original recipe goes like this:

1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork – don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let cool fully before icing.

pumpkin cupcake

Cinnamon icing

1/2 cup confectioner’s sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
1/2 teaspoon 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 temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks to liquid, add a little extra confectioner’s sugar.

Pipe the icing on the cupcakes when it has had time to set for a little while and the cupcakes are completely cooled down. Have patience and don’t hurry, or you might end up with the same mess as me; half of the icing running off the cupcakes and ending up on the kitchen table.

I made some small changes:

  • Instead of canned pumpkin I used fresh one that I boiled and then blended until smooth. It might be that we do have canned pumpkin here in Finland, but I wouldn’t know where to look for it so this was the easier option, and if you can have fresh, why not go for it?
  • I added a little carrot juice into the batter, replacing part of the soy milk, just for the sake of giving the cupcake a more orange color. You can easily make this small amount of carrot juice without a juicer; just finely grate a carrot and squeeze out the juice.
  • Since I didn’t have vanilla extract, I used vanilla sugar, but added a little more than the amount vanilla extract the recipe says

Super-simple chocolate-avocado mousse

I had a chocolate craving when I got home from work today, so I decided to make something for me and R: chocolate-avocado mousse! I haven’t made mousse based on avocado before, but heard about it enough times to get interested. I love chocolate, and I love avocado, so why not? I found a recipe here that I changed a little to make it completely vegan:

chocolate-avocado mousse

1 large avocado
1/4 cup cocoa powder
1/4 cup soy or nut milk
1/4 cup syrup
1 teaspoon vanilla

Put all the ingredients into a blender or food processor and blend until smooth. Scoop up into small bowls and eat right away, or put them in the fridge for a while to cool down first. Enjoy!

Cupcake tryouts

I had an unexpected day off today, so I decided to bake some cupcakes. I tried out a new basic recipe and improvised with part of the flavors out of that recipe; orange with same flavored frosting and chocolate with chocolate-coffee frosting.

The recipe that I used, along with a lot of other recipes and tips on vegan baking, can be found on kamomillankonditoria.com, a blog that I highly recommend for those of you who understand Finnish and like to learn more about vegan baking!

cupcakes

Banana & chocolate cupcakes

This is a very simple recipe for cupcakes that only takes about 15-20 minutes to make (including the time in the oven). They don’t look like much but you should not judge by appearance, right?

banana & chocolate cupcakes

 

You will need:
200 grams of dairy-free margarine
2 mashed bananas
4 dl of wheat flour
1-1½ dl of sugar
1 tsp baking powder
dark chocolate (I used one with 70% cacao)

Mix the margarine, bananas, sugar and baking powder together. Crush dark chocolate into pieces, the amount is up to you, and mix them in with the other ingredients. Put the dough into cupcake-forms (this recipe makes around 12 cupcakes) and bake in the oven at 225 degrees celsius for about 10 minutes.