Sunday, September 23, 2012

Vegan Pumpkin cupcakes with cinnamon and almond frosting

A challenge for me is created new recipes!, and this combination of ingredients are simply perfect for this season. You have to try it!... I really preferred vegan cakes, are softened and lightly can eat several portions and don't stop! :)

Here is my recipe:

For the cupcakes (14-16 units aprox.):

- 2 cups of canned pear pumpkin
- 1 cup of olive oil
- 2 cups of sugar in the row
- 1/2 cup almond milk
- 1 spoon of vanilla extract
- 2 1/2 cups of bio white flour
- 1 spoon of baking powder
- 1/2 tea spoon of powder cinnamon
- 1/2 tea spoon of salt.

For the frosting:

- 250 gr. of butter at room temperature
- 250 gr. powderer sugar
- 1 tea spoon of vanilla bourbon extract
- 2 spoons of powder cinnamon
- 2 spoons almond milk


Preheat the oven to 180 degrees.
In a medium bowl, mix together pumpkin, sugar, oil, vanilla, cinnamon, salt and almond milk. Then add slowly the flour and the baking powder. Mix it everything slowly (minimum speed in you do it with electric mixer).

Fill liner 1/2 full and bake it for 25 minutes aprox or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.

For the frosting add all ingredients in a bowl and mixed very well. Decorate your cupcakes as you want.


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