Since many people haven’t celebrated Thanksgiving yet, might I recommend these as a tasty dessert alternative? Cupcakes are the new Pie, after all. What, you haven’t heard that yet?
And now it’s time for my favorite part of every Monday – seeing what recipes you came up with!!
*******
Next week is our last MMAZ for November – featuring Onions! As a reminder, I’m giving you the Monday after Thanksgiving off. I know you might be tired of cooking after the big celebration.
********************
Questions for you:
-
What dessert are you looking forward to most for Thanksgiving?
-
In a battle between cupcakes & pie – which one wins for you?
-
Any requests for December ingredient? P, Q, & R will be the letters for the month.
- For Cake
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cups all-purpose flour
- 1/2 cup garbanzo flour
- 1 cup brown sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp nutmeg
- 1 1/2 cup pumpkin (canned)
- 1 tbsp pure maple extract
- For Filling
- 1/2 cup non-dairy cream cheese
- 2 tablespoon almond milk
- 1 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 tsp almond extract
- 8 drops stevia (I used NuNaturals unflavored)
- For Frosting
- 1/2 cup Earth Balance margarine
- 3 cups powdered sugar
- 1/2 tsp kosher salt
- 1 tsp pure maple extract
- 1/2 tsp nutmeg
- 2 tbsp non-dairy milk
- Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
- To make the cream filling, combine all ingredients (non-dairy cream cheese through stevia) in a mixing bowl and mix on medium until thoroughly combined. Set aside.
- To make cupcakes, combine almond milk and apple cider vinegar in a small bowl and set aside. In a medium bowl, add all dry ingredients (flours through nutmeg) and whisk together until combined. Add milk mixture, pumpkin, and maple extract and stir until combined.
- Pour cake batter (2 heaping tablespoons) into bottom of cupcake pan section until bottom is covered. Add about a tablespoon of cream filling to center of cupcake filling. Top with more cake batter to 2/3 full. Repeat process for all cupcakes.
- Bake for 25-30 minutes, or until cake bounces back when pressed lightly. Allow to cook completely.
- While cupcakes baking, prepare frosting by combining all ingredients except non-dairy milk in mixing bowl. Mix on medium speed, slowly adding non-dairy milk about 1/2 tablespoon at a time.
- Top cupcakes with frosting when cake is completely cool. Top with icing bag (zip-lock bag with the corner cut off works) or frost with a spatula. Sprinkle with extra brown sugar, if desired.
Since many people haven’t celebrated Thanksgiving yet, might I recommend these as a tasty dessert alternative? Cupcakes are the new Pie, after all. What, you haven’t heard that yet?
And now it’s time for my favorite part of every Monday – seeing what recipes you came up with!!
********************
Questions for you:
-
What dessert are you looking forward to most for Thanksgiving?
-
In a battle between cupcakes & pie – which one wins for you?
-
Any requests for December ingredient? P, Q, & R will be the letters for the month.
