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Halloween Vegan Cupcakes – Carrot Cake with twist of Pumpkin and Maple Cinnamon Frosting by Sarah of Sugar Momas Camillus NY.
2/3 cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp ground cloves
1/3 cup organic canola oil
1/3 cup vanilla soy yogurt
1/3 cup pumpkin puree (see prior video)
2/3 cup sugar (Florida Crystals)
1 tsp vanilla
Slowly add dry ingredients and mix
1 cup finely shredded carrots
1/4 cup raisons
Spray cupcake liners and fill 2/3 full
preheat oven to 350 and bake for 25 mins or until toothpick comes out clean.
Maple Cinnamon Frosting:
1/2 cup Earth Balance Shortening
1/2 cup Earth Balance Buttery Spread
Mix until fluffy
2 tbsp soy or almond milk
3 tbsp maple syrup
4-5 cups confectioners sugar until consistency desired.
Let cupcakes cool and frost.
Dust with cinnamon.
We survived throughout ten episodes to bring you a chocolate wacky cake. Stay safe and enjoy!