I do realize it’s now December and that Christmas recipes are supposed to overflow from my kitchen, but I still have pumpkin recipes to share with you. Don’t worry, the Christmas recipes are coming for sure, but for now I need to squeeze in a couple late fall recipes.
This late recipe is the delicious Pumpkin Spice Cupcake, otherwise known as the glorious miniature cake full of happiness and love that will make you sing like Julie Andrews on top of a hill from the Sound of Music.
Speaking of the Sound of Music, I think Carrie Underwood did a fabulous job in the adaptation of the play. Of course I only made it through the first song before I fell asleep, but the first song was sung wonderfully. 🙂
Now stop distracting me with music, let’s focus on these cupcakes, shall we?
Did you know that the cupcake evolved around the 19th century right here in the United States? Apparently, cupcake historians still can’t tell you exactly when the name ‘cupcake’ came around, but after some digging around on the internet I came up with two different conclusions: people called the little cakes ‘cupcakes’ because they were probably cooked in a cup (genius, right?) and the ingredients were measured in cups (back when they didn’t bother with teaspoons and tablespoons).
A little daily dose of cupcake history for you.
See, if you tell me to research the history on souffles, cupcakes, gingerbread, or chocolate I can tell you everything, write a six page paper, and bring examples of my research for you to taste.
This is what I should be studying in school. Forget everything else, I’m studying food from now on.
(Just don’t tell my mom)
- ½ c. earth balance
- ¾ c. sugar
- 1 tsp. vanilla extract
- 1½ c. whole wheat flour
- 2 tsp. baking powder
- ½ c. canned pumpkin (not pumpkin pie filling)
- ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- 3 tsp. ener-g egg replacer + 4 Tbs. warm water
- ½ c. soy milk
- Preheat oven to 350. Line 12 muffin tins with cupcake liners of your choosing.
- Using an electric mixer, whip the butter, sugar, and vanilla until fluffy. Scrape down the sides of the bowl and add the flour, baking powder, pumpkin, pumpkin pie spice, and cinnamon.
- Mix on low until just combined, then add the egg replacer and soy milk and mix for about 45 seconds on medium speed.
- Pour cupcake batter into lined muffin tins ½ tin full. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Top with a vegan cream cheese frosting of your choice.
These are awesome cupcakes that will possibly be included in a future paper of mine. Therefore they are scholarly and important enough to replace my homework with. 🙂
Much Love,
Katherine Marie
My Bible Verse For Today:
“I am the vine; you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me you can do nothing. This is to my Father’s glory, that you bear much fruit, showing yourselves to be my disciples.”
John 15:5,8
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