11.09.2007 Pumpkin Cupcakes with Cream Cheese Frosting

I’m aware that Halloween is not for another 40 days minimum, but I don’t care. I’ve officially had it with the heat, so I’m rushing things up a little bit. or at least attempting to.

Oh and I used a few drops of black food coloring in the frosting up there, obviously, and topped it with a witch hat to make it ghoulishly Halloweenesque.

For the cupcakes:
1/4 cup (60 ml) plain soymilk
1 teaspoon apple cider vinegar
1/2 cup plus 2 tablespoons (79 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup (67 g) granulated sugar
1/3 cup (73 g) packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1/2 cup (122 g) pumpkin purée
1/4 cup (61 g) unsweetened applesauce
3 tablespoons (45 ml) canola oil
2 teaspoons pure vanilla extract

For the frosting:
2 tablespoons (28 g) nondairy butter
1 teaspoon pure vanilla extract
4 ounces (113 g) nondairy cream cheese
2 cups (240 g) powdered sugar, sifted

To make the cupcakes: Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin tin with paper liners.
Combine vinegar and soymilk in a medium bowl: it will curdle and become like buttermilk.
In a large bowl, sift together flours, baking powder, baking soda, sugars, spices, and salt.
Whisk pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture, until combined.
Fold wet ingredients into dry, being careful not to over mix.
Divide batter equally into muffin cups.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.

To make the frosting: Cream together butter, cream cheese, and vanilla with an electric mixer for a couple of minutes, until fluffy.
Add sugar 1/4 cup (30 g) at a time, beating until fluffy and completely smooth.

Yield: 12 cupcakes