This weekend we made one of our Timinski favourites:
Pumpkin Spiced Cupcakes
(adapted from Eating Well)
You will need:
3 cups of spelt flour
2 tsp of baking soda
3/4 tsp of salt
2 tsp of cinnamon
1 tsp of allspice
1/2 tsp of ground nutmeg
1/2 tsp of ground cloves
2 large eggs
1 large egg white
1 1/2 cups of brown sugar
1 15 ounce can of unseasoned pumpkin puree
1/3 cup orange juice
1/4 cup of canola oil
1 tsp of vanilla
How to do it:
1. Preheat oven to 350'F and line 2 cupcake trays
2. Whisk together flour, baking soda, salt and spices in a medium bowl
3. Combine eggs, egg white and brown sugar in a large mixing bowl. Beat with an electric mixer until
fluffy: 3-5 minutes.
4.Add pumpkin, orange juice, oil and vanilla, beat until smooth.
5.Add the dry ingredients to the wet and stir until just combined.
6.Bake the cupcakes for 20-30 minutes until cake tester comes out clean, let cupcakes cool before icing.
Yields 18 cupcakes
We like to ice ours with our favourite vegan white icing with a nutmeg twist:
You will need:
1/2 cup of vegan margarine
1/4 cup of shortening
3-4 cups of icing sugar
1 tsp of vanilla
2-3 tbs of soya milk
pinch of fresh grated nutmeg
How to do it:
1.Mix the margarine and shortening together until blended
2. Slowly add icing sugar and blend. Add a tablespoon of milk. Blend again.
3.Alternate icing sugar and soya milk until the icing is creamy and you have desired quantity
4.Grate in a pinch of nutmeg and add vanilla. Mix again.
Voila enjoy!
If you like this recipe, check out one of our absolute favourite cookbooks:
If you like this recipe, check out one of our absolute favourite cookbooks: