Pumpkin Chocolate Chip Cupcakes
(http://www.cok.net)
Makes 12 cupcakes
Ingredients
Cupcake:
* 1 cup canned pumpkin
* 1/3 cup oil
* 1 cup granulated sugar
* 1/4 cup soy milk
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup chocolate chips
Icing:
* 1/2 cup confectioners’ sugar
* 1/2 teaspoon ground cinnamon
* 2 tablespoons margarine, melted
* 1 tablespoon soy milk
* 1/2 teaspoon vanilla extract
Directions
Cupcakes:
- Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
- In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and
vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt.
Stir together with a fork—don’t use a handheld mixer, as it will make
the batter gummy. Once well combined, fold in the chocolate chips.
- Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to
a wire rack and let fully cool before icing.
Icing:
Place sugar and cinnamon in a small bowl. Add the margarine, soy
milk, and vanilla and stir with a fork until smooth. Keep at room
temperature until ready to use. The mixture should look opaque and honey
brown. If it’s glistening a lot or looks too liquid, add a little extra
confectioners’ sugar.
Your question and comments are welcome