Food recipes
Pumpkin Cupcakes - for Vegans and Their Friends....
Pumpkin Cupcakes - for Vegans and Their Friends.... Ingredients: pumpkin, raw oil, olive, salad or cooking sugars, granulated sugars, brown soymilk, original and vanilla, unfortified vanilla extract wheat flour, white...
Pumpkin Cupcakes - for Vegans and Their Friends....
Ingredients:
pumpkin, raw
oil, olive, salad or cooking
sugars, granulated
sugars, brown
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
Stir together the first 6 ingredients (from the pumpkin to vanilla).
In another bowl sift together the remaining ingredients.
Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.
Don't over mix.
Fill the muffin cups about 2/3 full.
Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!
Ingredients:
pumpkin, raw
oil, olive, salad or cooking
sugars, granulated
sugars, brown
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
Stir together the first 6 ingredients (from the pumpkin to vanilla).
In another bowl sift together the remaining ingredients.
Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.
Don't over mix.
Fill the muffin cups about 2/3 full.
Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!