Vegan Pumpkin Cupcakes: Barefoot Contessa Style

If you’re like most Americans, you love to eat. You love to eat good food. Food that makes you remember childhood and feeling safe and secure. Happy days and endless days of fun……oh Oreos…how you make a girl young……any hoo….I love Barefoot Contessa, but my butt does not. So I decided to make a more vegan friendly option for her pumpkin cupcakes. They aren’t entirely healthy, but hey…there is fiber in pumpkin!

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The recipe makes 10 cupcakes, or 12 smaller ones.

Ingredients for the Cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 tablespoons of ground flax

6 tablespoons water

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1/2 cup coarsely chopped Heath bars if you don’t wanna do the vegan thing

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Directions:

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Mix the flaxseed and the water and set aside

3. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

4.In a larger bowl, whisk together the flaxseed mixture, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

5. Divide the batter among the prepared tinsand, an ice cream scooper works great.

6. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

7. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Ingredients for the Maple Frosting

6 ounces toffuti cream cheese,

3 tablespoons earth balance butter, at room temperature

1/4 teaspoon Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

Directions for the Maple Frosting

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Serve and enjoy!!

Recipe from inspired by Ina Gartner

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This woman knows what’s up!

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