|Look so Happy|
It was fairly straight forward, start off with a batch of "Basic Single Pastry (page 262)" in the Veganomicon. Roll it out, cut out small circles (I used a small glass) and press them into a mini muffin pan. Preserve the extra pastry, and use it to make some ramekin pumpkin pies. Mix up a batch of your fav vegan pumpkin pie base, I like this one here. I baked the mini pies for 30 minutes at 350, and left my 4 ramekin pies in the oven for a total of 55. Let the little pies cool, and move on to your cupcakes.
I just followed the recipe from VCTOtW for the Chai Latte Cupcakes. I thought this would accent the flavor of the pumpkin pie nicely and add a nice spice. Personally I think I was right. I put a heaping tablespoon (I used a .75oz Disher if I recall), filled the bottom of the cupcake liners, and then set in my little pumpkin pie tarts. Then I topped them off so that overall it was about 5/6's full (They don't rise as much due to the heavier cake batter and the pumpkin core) Baked 24 min at the recommended temp, which is just a few longer than the recipe calls for, trust me they are plenty moist.
Let them cool down, and then top with a Cinnamon Cream Cheese Frosting. I made mine:
- 8oz Vegan Cream Cheese
- 1/4c Vegan Butter
- 1tsp Vanilla
- 1.5tsp Cinnamon
- 2c Powder Sugar
- With a mixer, combine the Cream Cheese and Butter.
- Add the Vanilla and Cinnamon and mix till combined.
- In 3-4 batches, sift in the Powder Sugar, and mix.
I put the Frosting in a pastry bag, and let it chill with the cupcakes in the fridge overnight.
Once everything is nice and cold, top the suckers off and enjoy.