Wednesday, October 14, 2015

Vegan Pumpkin Spice Cup Cakes

I've gone pumpkin crazy, I even dream of pumpkins and it isn't even fall here in Australia...But! Since it's my favorite time of the year, I go all out.

1+1/2 cups + 2 Tbsp Plain Flour
2/3 cup Sugar
1/4 cup Brown Sugar
1 tsp Baking Powder
1 tsp Baking Soda
 1 cup Pumpkin Puree
1+1/2 tsp Pumpkin spice
1/2 cup Vegetable oil
1/2 cup Soy Milk
1 tsp Vinegar
1/4 tsp Salt

Cream Cheese Frosting 
1 Tub Tofutti Cream Cheese
3 Tbsp Lemon Juice
1-2 cups Icing sugar (powdered sugar)
2 Tbsp Dairy free Butter
Just combine with hand held beaters, chill till serving 

In a bowl add the flour, Spices, sugar, baking soda and baking powder and salt, now whisk it well.
Add the oil, vinegar, pumpkin and milk and mix well, It should be a thick batter consistency.
Add patty pans to a cup cake tin and scoop our almost a full scoop of batter to each liner, Pop them in a pre heated oven 170C till golden and spring back in the center when touched, Leave over night for best results.  Enjoy!  =) 

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