Sunday, November 17, 2013

Kay's Pumpkin Cupcake with Cinnamon Frosting

Last year for Thanksgiving, I challenged Kayleigh to make up a new cupcake and this is what she came up with.  We all enjoyed them so this year I had her make one batch for a meeting at work and Bill had her make another batch for his bowling team.  They are delicious - and vegan!

1 cup canned pumpkin
1/3 cup oil
1 cup sugar
1/4 cup almond milk
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp pumpkin pie spice

Heat oven to 350 degrees.  Mix together the pumpkin, oil, sugar, milk, and extract.  In a separate bowl, mix together the dry ingredients.  Put the dry ingredients in with the wet.  Stir with a fork until combined.  Fill up cupcake liners half way and put in the oven for 22 minutes.

1/2 cup vegetable shortening
1/2 cup margarine, softened
1 tsp vanilla extract
4 cups powdered sugar
2 tbsp almond milk
2 tsp cinnamon

Beat together the shortening and margarine.  Add the vanilla.  Add the cinnamon.  Slowly add the sugar, about one cup at a time.  When the sugar is completely added it will look dry.  Add the milk and beat at medium speed until light and fluffy.  Store covered with a damp cloth in the refrigerator until ready to use.  If you are piping it, let it come to room temperature.

Kayleigh used a Wilton 1M open star tip for the cupcakes pictured.  Any large open star tip will work well according to her (this kind of decorating is beyond me!).