Did you know that the Fauxmagerie Zengarry family has a plant-based staff lunch every week? We love this tradition and the opportunity it gives us to create and share new vegan recipes. These cupcakes were made by our very own staff and come highly recommended. Moist, spiced and dressed with a vegan cream cheese frosting that we promise will have you licking the bowl. Here's how to make them:
Pumpkin Spice Cupcakes:
2 cups all-purpose flour
1 cup brown sugar
½ cup granulated sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tbsp pumpkin pie spice
1 flax ‘egg’ (1 tbsp ground flax mixed with 3 tbsp warm water, set aside for 15 minutes)
1 ½ cups canned pumpkin
¼ cup vegetable oil
1 tsp apple cider vinegar
Vegan Cream Cheese Frosting:
1 (150g) Double Creme cashew cheese, softened
¼ cup vegan butter or vegetable shortening
1 tbsp pure maple syrup
1-2 cups confectioners’ sugar, softened
Preheat the oven to 350 degrees Celcius and line a muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In another bowl, whisk together the sugars, flax 'egg', canned pumpkin, oil and vinegar. In 2-3 separate additions, fold the wet ingredients into the dry. Mix together until well combined. Fill each cupcake liner 2/3 full with cake batter. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely.
To prepare the frosting, cream together the cheese, vegan butter and maple syrup until smooth. Add in the spice and confectioners’ sugar in separate additions until desired consistency is reached. Beat on high speed until fluffy.
Frost the cupcakes. Garnish with fresh fruit and serve. Makes 15-18 cupcakes. Keep refrigerated for up to 5 days.