7:13am. Cupcake crisis.
It's Saturday. The previous week I had four exams and a presentation, aka: a continuum of minor panics. There is still one more exam to go the next Monday, aka: a continuum of minor panics.
A cupcake crisis.
Insert momentary fetal position on my glorious purple yoga mat and deep, deep breaths.
White beans worked for the white bean champagne cake, right? So, obviously they should work for chocolate cake? Obviously. Except, small detail, no white beans... umm, chickpeas?
Ok, that works! (Why not?) Cupcake crisis averted.
Ah. My first attempt at making cupcakes for my sister's Christmas dinner was a disaster. As in, crisis-type of disaster. Luckily, my second attempt worked very well. As in - these cupcakes are amazingly delicious, and I recommend you go bake them now. Right. Now. When the French approve, you know you have a winner!
It's been a bit hectic lately with exams and the end of the semester, so although I was slightly pressed for time this weekend, baking non-stop was such a welcomed breath of fresh air! (In addition to these cupcakes, I also whipped up some apple pies and vanilla macarons!) Although everything started off shaky (as in - truly disgusting first attempt at chocolate cupcakes), the rest of the day went by swimmingly, and the Christmas dinner was perfect!
Chocolate Pumpkin Cupcakes - What you need:
- 3/4 cup oil
- 3/4 cup pumpkin purée
- 1 can of chickpeas, drained (265 grams once drained)
- 1/4 cup hot, strong coffee
- 1 pack (4 grams) agar agar powder
- 2 cups sugar
- 1 vanilla pod, seeds scraped out
- 3 1/2 cups all purpose flour
- 1/3 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Chocolate Pumpkin Cupcakes - What you do:
Pre-heat the oven to 180c and prepare the cupcake pans with cupcake liners.
In a food processor (p.s., if you don't have a food processor, you should really go out and invest in one), blend together the oil, pumpkin, and chickpeas until extremely smooth, approximately 5 minutes.
While everything is blending nicely in the food processor, prepare the dry ingredients.
In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and vanilla seeds. Set aside.
Scoop out the puréed mixture into another large bowl. With an electric beater, mix in the hot coffee until well blended. Add the agar agar powder, and beat for approximately 3 minutes. The mixture will start to thicken up here. Beat the sugar into the mixture, and combine well.
In three rounds, beat in the flour into the wet mixture, blending well after each addition. By the end you may need to use a rubber spatula to finish off the mix because it is really thick!
Spoon the cupcake batter into the cupcake tins and fill until around 3/4 of the way to the top of the tin.
Bake the cupcakes at 180c for 15 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely before frosting them.
For these cupcakes, I used a white chocolate frosting. PERSONALLY, I think they would be perfect with a cream cheese frosting (bamb! http://bakecetera.com/vegan-carrot-cupcakes-with-vegan-cream-cheese-frosting/), but my sister doesn't like cream cheese, so that wasn't really an option. Also, if you wanted to keep everything vegan, you could try chocolate frosting as well (boom! http://bakecetera.com/chocolate-cake-with-chocolate-frosting/).
White Chocolate Frosting - What you need:
- 1/2 cup margarine (or butter), softened
- 3 cups of confectioner's sugar
- 1/2 cup hot white chocolate powder (or: 1/2 hot chocolate mix, or 1/4 cup cocoa powder and use only 2 cups of confectioner's sugar)
- 2-3 tablespoons of (soy)milk
White Chocolate Frosting - What you do:
In a large bowl, beat together the margarine, white chocolate powder, and the 2 cups of confectioner's sugar until smooth and fluffy.
Add in the milk, and the additional cup of confectioner's sugar. Beat well until the frosting is smooth.
I piped the frosting out from a pastry bag, then smoothed out the tops.
Mmm... I had to taste him!
Then I had five more. What? Nope, never.
Then I thought: EDIBLE GOLD GLITTER! How Christmas is that?
Oh so pretty, and oh so sparkly!