Thursday, February 5, 2009

Cupcakes > All Other Baked Treats

I think i spend more time baking than i do anything else. I'm alright with that because my cupcakes sure do rule. I made some Pumpkin Chocolate Chip Cupcakes from VCTOTW and some Apple Cinnamon Cupcakes, I made the recipe up myself. Both came out great. I was a bit iffy about putting apples in the middle of the cupcakes because I thought the juice in them would prevent the middles from baking all the way through, BUT they came out better than I thought they would. The apples that I mixed in flour, brown sugar, cinnamon, and sugar kind of make an apple pie like center. Needless to say, it was delicious. The frosting for the Apple Cinnamon Cupcakes is just a simple vanilla frosting, but after a girl I work with said that it kind of tasted like it was a cream cheese frosting and that it was delicious, I decided to change the frosting. Here are the recipes for both. Happy Baking!

Vegan Pumpkin Chocolate Chip Cupcakes:

1 cup canned pumpkin
1/3 cup vegetable oil
1 cup 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

I garnished the cupcake with a chocolate chip after frosting also

Bake at 350 for 22-24 minutes

Vegan Cinnamon Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugar
1 1/2 vanilla
1/4 cup soy milk
1 1/2 tablespoon of ground cinnamon

Vegan Apple Cinnamon Cupcakes:

1 cup soy milk
4 mulled cider tea bags
1 teaspoon apple cider vinegar
1 1/4 all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup sugar
2 teaspoon vanilla
1 tablespoon ground cinnamon
1 cup chopped apples

Put soy milk over medium heat, take off the heat and add the teabags of mulled cider for 10 minutes. Squeeze all extra soy milk out of the teabags. If the milk doesn't measure out to 1 cup, just add some extra milk to fill it in.

As for the chopped apples, you can see above in the picture how big they are supposed to be. Mix them up with a tablespoon of flour, and a teaspoon of sugar, brown sugar, and cinnamon.

I always put 2 tablespoons of cupcake batter in each cup, so when doing these, put in one tablespoon, but 2-3 chunks of the apple in the middle, and then add the second tablespoon.

Bake at 350 for 24-26 minutes let cool, frost, and sprinkle a little bit of cinnamon and sugar over the top.

Vegan Cream Cheese Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup vegan cream cheese


  1. OMG, just love cupcakes! I'll try to cook some of your recipes for sure ;o)

  2. Dear Claire,
    Hi, my name is Katie, and I am your mom's new assistant at HCBar-B-Que... I've heard so many great things about you, I feel like I already know you :P Great blog, I especially love the pictures! I'm one of those people who thinks cookbooks with pictures have more 'soul' :) - and that the best food appeals to as many senses as possible. Anyway, great to 'meet' you and keep up the good work!