Wednesday, April 27, 2016

Pumpkin Cupcakes

Original recipe(not allergen free), from Rhonda Hair, pumpkin recipes

Pumpkin Cupcakes

2 1/4 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. each ginger, cinnamon, and nutmeg
1/2 c. margarine
1 1/2 c. sugar
2 eggs, beaten
1 c. pumpkin
3/4 c milk
3/4 c. each nuts and raisins

Adapting without wheat, dairy, eggs, nuts:

April 27, 2016
Sweet potato cupcakes, double batch

1 cup oil- 1/2 cup coconut and 1/2 cup canola
3 cups brown sugar
1/3 cup applesauce + 1 T. ground chia seed
1 1/2 cups Coconut Dream drink

4 c. flour of choice
1 1/2 t. xanthan gum
1 t. soda
4 tsp. baking powder
1 t. salt
2 t. cinnamon
1 t. ginger

Cream oil and sugar, then add applesauce and chia seed and mix. Add coconut milk and flour, slowly mix until flour won't fly then mix on medium high for a couple minutes. Turn into muffin tins. I made 18 muffins plus one 7X11 glass pan, to fit it all on one rack. Bake 375 degrees 23-25 min.

-light and fluffy! moist, flavorful. 
-Great with coconut-vanilla frosting I make.
-sweet, try reducing sugar to 2 1/2 cups. 
-find Coconut Dream on shelf in grocery store,    Tetrapak shelf stable
-Try reducing sugar to 2 1/2 cups, if using sweet potato puree.
-for flour this time I used a mixture of rice, oat, garbanzo, very fine cornflour, and cornstarch. 10 cups rice, 5 cups each oat and garbanzo, 2 cups cornflour, 2 cornstarch. Stored in gallon bags in freezer. 

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