Wednesday, October 19, 2016

{Dairy and Gluten Free} "Cream" Filled Pumpkin Cupcakes

When I saw this recipe I decided I needed to convert it and make it! I haven't had a chance to make it yet, but this is the conversion. The words in all caps are the ingredients I've changed.
photo from veg news
18 Servings
  •     2 cups sugar
  •     3/4 cup canola oil
  •     1 can (15 ounces) solid-pack pumpkin
  •     4 eggs
  •     2 teaspoons baking soda
  •     1 teaspoon salt
  •     1 teaspoon GF baking powder
  •     1 1/2 tsp pumpkin pie spice
  •     FILLING:
  •     1 tablespoon cornstarch
  •     1 cup RICE milk
  •     1/2 cup PALM shortening
  •     1/4 cup EARTH'S BALANCE butter, softened
  •     2 cups confectioners’ sugar
  •     1/2 teaspoon vanilla extract, optional
  •     Whole cloves, optional
  1.     Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
  2.     and eggs until well blended. Combine flours, STARCHES, baking soda, salt,
  3.     baking powder and pumpkin pie spice; gradually beat into pumpkin mixture
  4.     until well blended.
  5.     Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or
  6.     until a toothpick inserted in center comes out clean. Cool 10
  7.     minutes before removing from pans to wire racks to cool completely.
  8.     For filling, combine cornstarch and RICE milk in a small saucepan until
  9.     smooth. Bring to a boil, stirring constantly. Remove from heat; cool
  10.     to room temperature.
  11.     In a large bowl, cream shortening, EARTH'S BALANCE butter and confectioners’ sugar
  12.     until light and fluffy. Beat in vanilla if desired. Gradually add
  13.     cornstarch mixture, beating until smooth.
  14.     Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each
  15.     cupcake. Carefully remove tops and set aside. Spoon or pipe filling
  16.     into cupcakes.
adapted from:
For the top I used Cream Cheese Frosting
(Servings: 24)
  • 2 (8 ounce) packages DAIYA cream cheese,
  • softened
  • 1/2 cup EARTH'S BALANCE butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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