What’s the best change you notice when Halloween🎃 is over and it's officially the holiday season. I just love it when I get to start decorating Christmas🎄 all around the house. And around here, we’ve made a few changes too!
We’re happy to announce we'll be doing a series on IGTV where you come bake and cook with us. Then next month, we'll be releasing our very first mini holiday cookbook🎉 to make November that much sweeter—no Halloween candy needed! Any questions? Fire away!
In today's episode of baking with #lakaiveganry we are baking pumpkin cupcakes from Nora Cooks >>>watch it here
You can find the recipe here: https://www.noracooks.com/vegan-pumpkin-cupcakes/
Here is what used for this recipe:
- 1 can of pumpkin from Thrive Market
- 1/4 cup of unsweetened apple sauce from trader joes
- 1 cup of a combination of coconut oil and majority grapeseed oil
- 1 cup or 1 1/4 cups of wholesome sweeteners cane sugar
- 2 cups of King Arthur's All Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- tiny pinch of cloves
- 1 teaspoon salt
For the Frosting:
- 2 sticks Unsalted Earth Balance Baking Butter
- 1 cup of coconut powdered sugar
- 1 cup of wholesome sweeteners powdered sugar
- 4 tablespoons of Maple Syrup
- No pecans for us since that is now on Dylan's NO list
These cupcakes were so fluffy and the maple frosting is a nice touch! Dylan & Michael approved!
🤍The purpose of these videos to show you how easy it to substitute ingredients with what you have in your pantry. Also, I'm a bit of a cookbook hoarder so I'm thinking about going through them and showing you how we can veganize a recipe and be allergy-friendly 😊 What do you guys think?💙
If you've made it this far, and you haven't watched this video yet...skip to minute mark ➡️5:19 for a laugh😆
**Also, these are not perfect. I made these on a whim for a family gathering so #dylanjamesyron would have safe treats to have**
MAKE THE CUPCAKES
Preheat the oven to 350 degrees F and spray the pan with coconut oil.
In a large bowl, whisk together the pumpkin, applesauce, coconut/grapeseed oil and sugar until smooth.
Now add the flour, baking powder, baking soda, spices and salt to the wet ingredients and mix with a large spoon until just combined.
Fill cupcake holder half full and bake for 20 minutes or until a toothpick comes out clean.
Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.
MAKE THE FROSTING
In a large mixing bowl or stand mixer, add the vegan butter and mix the for a few minutes until creamy, then add 2 cups of powdered sugar and the syrup. Mix again until combined. Add more powdered sugar if needed, to taste, and to make the frosting thicker.
FROST THE CUPCAKES
Pipe frosting onto cupcakes using a piping bag or simply spread on each cupcake with a butter knife. Enjoy!