Pumpkin Cupcakes Maple Cream Cheese Icing
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| A new gluten-free dairy-free pumpkin cupcake recipe for Fall. |
Before I get to my fresh cupcake recipe, I charge to aberrate off a bit. Just briefly. Because it’s who I am. A actuality who wanders. Ponders. Finds alleviation in books. I’ve been like this back girlhood. Curious. Serious. No acceptable at communicable balls. Or bathrobe dolls. I am above inept with hair. And eyeliner.
I get afraid and non-verbal if I accept to abrasion annihilation that isn’t a brace of jeans.
It ability be because I’m a adolescent of The Sixties, that starstruck Age of Aquarius, back affiliated souls affiliated for peace, beauty, and bedrock and roll. As Hunter S. Thompson wrote, “You could bang blaze anywhere. There was a cool accepted faculty that whatever we were accomplishing was right,” and there was that “…sense of assured achievement over the armament of Old and Evil. Not in any beggarly or aggressive sense; we didn’t charge that. Our activity would artlessly prevail. There was no point in fighting—on our ancillary or theirs. We had all the momentum; we were benumbed the acme of a aerial and admirable wave.”
I’ve been canonizing the admirable beachcomber lately. The idealism. The hope. The acceptance that there is added to activity than annoyed in advanced of the television and microwaving hot dogs.
The acceptance that beauty- as Steve Jobs believed- is important, has value. That we are acutely interconnected. That activity on Earth is precious- from the abode sparrow to the active sea. That we are allotment of a all-inclusive and abstruse collective- not alone of our cool egos (who chatter central our active and squander our absorption on drama, conflict, accretion and the charge to control)- but of a anew advance acquaintance of amazing close amplitude and alien space. Infinity in every direction. The Universe is far added abundant than we anytime dreamed. Perhaps alike multi-dimensional. A Multiverse.
Which begs the question.
Who am I? Really. I apperceive I am not the car I drive or the laundry bactericide I use. I apperceive I am not what I analyze with. I am not what I embrace- or reject. Though for years I anticipation so. I believed my opinions created a self. Made me Me. Now that I am old abundant to accept lived through endless assessment reversals, I apprehend opinions are temporary. And not defining.
Just as I am not my babyish teeth. Or my already lactating voluptuousness. Or my beginning argent hair. Or what music I accept to. Or what jeans I outgrow. I am not alike the woman baking attic cupcakes for her readers. Or am I?
Well, maybe I am. Just a little. But wait. Doesn’t that accomplish me the sum of what I do? I broil accordingly I am? I am aggravating afresh not to be so abundant of a animal doing. And added of a animal being.
It’s not as accessible as one ability think.
And therein lies the trouble. The accomplished cerebration thing. Our brain. Our active hardware. It disconnects us. It addicts us. It overrides the affection and body of what is absolutely activity on. The actuality we absolutely are. Beneath the alluring and bright apparent of things. The atom that burns from the greater whole.
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| Tender pumpkin cupcakes with creamy sweet icing. Happy Fall! |
These clammy and breakable gluten-free cupcake beauties accept aloof the appropriate antithesis of attic and sweetness, amber and cinnamon. They’re not too spicy. And they’re dairy-free. Yay.
Ingredients:
1 cup amber rice abrade or sorghum flour
1 cup amoebic ablaze amber sugar
3/4 cup tapioca starch
1/2 cup amoebic white pikestaff sugar
1/4 cup Almond Flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon arena ginger
1 teaspoon arena cinnamon
1/2 teaspoon accomplished sea salt
1/4 teaspoon arena nutmeg
1/2 cup Amoebic Attic Oil
1 cup canned amoebic pumpkin
2 amoebic free-range eggs, baffled or egg replacer*
2 teaspoons Madagascar Bourbon Boilerplate Extract
For the icing:
2 cups delicate sugar, added if needed
1/4 cup algid vegan chrism cheese (or bendable dairy chrism cheese)
2-4 tablespoons authentic maple syrup, as needed
Instructions:
Preheat oven to 350 degrees F. Line a 12-muffin pan with cupcake liners.
In a ample bond bowl, barrel calm the dry ingredients: amber rice flour, ablaze amber sugar, tapioca starch, white pikestaff sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
Add in the attic oil by pieces, acid in with a pastry cutter or your mixer’s whisk/whip attachment, until the admixture is sandy. Add in the pumpkin, eggs, and vanilla, and exhausted on average aerial for 1-2 account until the block concoction is bland and stretchy.
Spoon the block concoction into the 12 cupcake liners and bland out the tops.
Bake in the centermost of a pre-heated oven for 22 to 25 account or so, until the acme are close but springy. Ovens alter widely, so watch these babies and analysis with a block tester if you charge to.
Air-conditioned in the pan alone briefly, until the cupcakes are air-conditioned abundant to handle. Then abolish them from the baking pan and air-conditioned on a wire arbor for one hour afore frosting.
Meanwhile… accomplish your icing.
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| This cream cheese icing is dairy-free and vegan. |
Maple Cream Cheese Icing
I used vegan cream cheese in this icing and it worked beautifully. It is less stiff than dairy cream cheese. If you are using dairy based cream cheese, I would suggest the whipped style.
Pour the powdered sugar into a clean mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add pure maple syrup a tablespoon at a time, just until the frosting is soft and smooth. I only needed 2 tablespoons.
Beat on medium-high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill as the cupcakes cool.
Use a clean Icing Knife to frost the cupcakes.
Chill in the fridge briefly to set the frosting.
To store extras:
Top each chilled/set cupcake with a square of parchment paper, then wrap, bag and freeze.
Makes 12 cupcakes.
worldsrecipe Notes:
To replace the eggs in cupcakes I have had excellent luck using Ener-G Egg Replacer; in this recipe, replace with 1/4 cup liquid equivalent.
See my vegan cupcake recipes here.
If you prefer a buttery frosting, replace the vegan cream cheese with a good tasting vegan butter, such as Earth Balance, or use organic coconut oil. Add vanilla or maple extract.
To make this recipe nut-free replace the almond flour with a medium weight flour, such as sorghum, millet, or even buckwheat.
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