24.11.11

pumpkin spice cupcakes.
pumpkin spice cupcakes w. chai frosting.
pumpkin spice cupcakes w. chai frosting.
pumpkin spice cupcakes w. chai frosting.
pumpkin spice cupcakes w. chai frosting.
pumpkin spice cupcakes w. chai frosting.
pumpkin spice cupcakes.

This isn't news, guys, but there's totally a correlation between cupcakes and popularity. I don't have a mathematician to back this up (I do know some mathematicians, but it's very early in the morning in their time zones so I don't think they'd thank me for calling them) (I might advertise for an official papillon mathematician. I feel this is what I'm missing here), but I'm going to put forward a cause-and-effect hypothesis. The more the cupcakes, the more people love ya'.

- Although, shit, you could argue that the more you love someone, the more likely you are to give them cupcakes? And then the more likely they are to love you more, and THIS IS A CIRCULAR ARGUMENT, THIS IS WHY I NEED A MATHEMATICIAN. OR A STATISTICIAN. OR A LAWYER? Or something. Can any of you count or argue particularly well?

So, anyway.

Today is Thanksgiving in the US; it is not, I should say now, Thanksgiving in the UK (because we don't have Thanksgiving) or Japan (because they don't have Thanksgiving either), but I've been in the habit of celebrating over the last couple of years because my uni housemates and I like to eat and/or appropriate other people's cultural holidays. Okay, so we just like to eat. And because I miss my housemates a lot at times like these, I did what I do best and turned to the kitchen. Short-Term Result: vegan pumpkin spice cupcakes with chai frosting to take into work today. Long-Term Result: most popular girl in school (for undoubtedly the first and last time in my life).

A note on these cupcakes: you may remember I made pumpkin spice cupcakes a little while ago and they weren't all that - I've messed about and combined a few different recipes and I'm super happy with this batch. I will say, keep them at room temperature, because the texture'll be a ton better than if you refridgerate them. I only got eleven, but I've found this a few times since moving here; I suspect Japanese cupcake liners aren't a standard size (they're generally free-standing, rather than the sort that drop into muffin tins). I'd guess this would make 12 usually.

Be thankful. Eat cupcakes.

Pumpkin Spice Cupcakes with Chai Frosting

250g (1 3/4c.) plain flour
140g (1c.) light brown sugar
1 tsp bicarbonate of (baking) soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
240ml (1c.) pumpkin puree
60ml (1/4c.) coconut or vegetable oil
60ml (1/4c.) applesauce
60ml (1/4c.) water

For Frosting:
180g (1 1/2 sticks) vegan margarine or butter
around 250g (2c.) icing sugar - or to taste
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground nutmeg
1-2 Tbsp soy milk, as necessary

In a large bowl, combine the dry ingredients (flour, sugar, raising agents and spices). If you're fussy, you can mix the wet ingredients together fully and then add that to the dry, but I just dumped it all on top and spatula'd it in until the flour was combined. Spoon into cupcake cases - the cases should be around 3/4 full (this was 1/4c. of batter for me).
Bake at 180C for around 25mins (I gave mine 30, as they were a little bigger, as I said). Remove and allow to cool fully on a rack.
For the frosting: beat the hell out of the margarine until smooth, then add icing sugar bit by bit, adding a dash of soy milk to thin it out if necessary. Add all yo' spices and beat the hell out of it, until it's nice and pale and the right sweetness for your tastes.
To frost your cupcakes: here is an amazing cupcake frosting tip/technique that you will never ever not use again once you've watched it. You're welcome.

10 comments:

  1. 1. Yum.
    2. I love those little liners.
    3. I hate math.

    Sincerely,
    movita

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  2. Love love love the pictures in this post. And that's some pretty liners too.

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  3. I am a mathematician.
    However that doesn't mean I can count.
    The cupcakes look fab dearie! xxx

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  4. In addition to the Chinese bao recipe, I think this may be something I'm going to attempt this weekend.

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  5. Amazing tea It sounds delicious !!

    Chai

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  6. I have a bone to pick with you young lady.

    I made your brownies (the ultimate avocado ones) and YES taste amazing!

    BUT 3 'minor' flaws

    1) The vegan marg just sort of seperated from the other ingredients when they were in the oven, ended up having to pour a lot of it away - wt did I do wrong?
    2) They didn't really stick together, just sort of went into a gloop (yes I did eat the whole baking tray of gloop).
    3) I had to cook them for an hour. Literally 60 minutes.

    In your defense, I don't have any means of measuring ingredients other than a measuring jug, and I think I had the oven on a little low.... but wt was with the marg?!

    Weird. Or perhaps you are Hermione and I am Ron, I just need you to teach me how to enunciate the spells correctly.

    WingARGHdium LeviOHsa x

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  7. Helen! Okay, so first I sadfaced that they didn't work out for you, and then I read your comment properly and I think I suspect what may have gone wrong. You said you measured with a measuring jug - did you convert the cup measurements into milliletres? I.e. 1/2 cup = 120ml, 1 cup = 240ml, and so on? Or did you use the number of grams and just take that as ml? If you used the gram number for milliletres, you'll have ended up with nowhere near enough flour, and that'll be why they stayed gloop (I have also done this before). Ingredients don't have a standard weight by volume, so for example 1 cup of flour is 140g, but 1 cup of butter is like 225g - that's why I put everything in weight for preference. tldr; invest in a scale!

    Re: the vegan margarine, I have no idea unless it was just that your measurements were thrown off - it could also have been (if you used a low fat marg for example) that the proportion of water in it was too high. I was about to make a recommendation but I can't remember what brand I used in the UK... but Pure soya spread works for most things.

    xxxx

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  8. Hmmm well i converted grams to cups using an online converter thing and did each ingredient individually and then converted to ml... but I couldn't be v precise as a) my measuring jug goes up in 50s and b) it is VERY difficult to measure flour in a jug! I don't think I used enough... anyway I will have to buy some scales and try again!

    FYI you can totally use unripe avocados, microwave them for 30 secs and they soften (they do smell bit unusual tho...)

    MISS YOU! When is a good time to come c u? Maybe April/May time?x

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  9. Also, totally don't be all sadface, I made them to take to my brother's (his girlfriend's bessie is vegan) and the edge bits clung together enough that I could take 6, and then eat an entire bowl of gloop to myself :-)

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  10. Now, when you say "makes 12" are these "regular" American sized cupcakes or miniature cupcakes? :o

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