Experience the Flavors of Fall with Spiced Pumpkin Maple Cupcakes by Green Bar & KitchenOctober 25, 2016
Although the Non-Dairy Fairy and head baker at Green Bar & Kitchen may not be breaking out her boots and scarf anytime soon, Mikaela Barnes is baking up the most delectable treats to bring guests and home chefs alike the Flavors of the Fall in one scrumptious treat: her one-of-a-kind Spiced Pumpkin Maple Cupcakes.
Spiced Pumpkin Maple Cupcakes Recipie
2 cups nondairy milk
2 teaspoons apple cider vinegar
2 1/2 cups AP flour
4 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups canola or vegetable oil
1 1/2 cups raw cane sugar
2 teaspoons vanilla extract or maple extract is an even better substitute!
2 teaspoon nutmeg
1 teaspoon cinnamon
1 heaping cup of LOVE!
Preheat the oven to 325 degrees. Combine almond milk and apple cider vinegar, let sit while you gather the rest of your ingredients. In a medium bowl cream together the oil and sugar. In a large enough bowl to hold the entire recipe, whisk together all of the dry ingredients.
Slowly add the milk mixture and sugar mixture. Fill your cupcake pan 3/4 of the way full. Bake cupcakes for 18-22 minutes. You can always check if the cupcakes are ready by inserting a toothpick. You will know they are ready when the toothpick comes out clean.
Maple, Pumpkin Buttercream
1 cup organic shortening (I use the brand spectrum)
4 cups powdered sugar
2 tablespoons pumpkin purée
2 teaspoons maple extract
1 teaspoon pumpkin spice
Small pinch of ground cloves (optional)
Sift all dry ingredients together in bowl. Using hand mixer or standing mixer add shortening one cup at a time, mix until nice and fluffy. If your buttercream is not a thick as you would like it to be, add more sifted powdered sugar.