pumpkiningeradamia cupcakes with cream cheeze frosting!




Pumpkin's a weird thing to put into a cupcake I know but if you've got some left over and are sick of roasted/stewed/whatevered pumpkin, it makes a pretty moist little cake. The jar of ginger was left over from this recipe (click me) and the macadamias have been begging to be used for a couple of days now.

This was also my first attempt at making cream cheese frosting with the Pure brand of vegan cream cheese. It turned out pretty good! It's still sweet and thick but a lot less rich than the buttercream type frosting which makes me feel pretty sick pretty quickly.

For these easypeasy autumnal cupcakes you'll need:

1/2 cup vegan margarine
3/4 cup brown sugar
1/2 cup candied ginger
3/4 cup grated raw pumpkin
1 1/2 cup plain all purpose flour
2 tsp baking powder
just under 1/4 cup sunflower/canola oil
a handful of chopped macadamia nuts
1 1/2 tsp of ginger
1 1/2 tsp allspice
1/4 tsp ground nutmeg
(makes around 12-15)

For the frosting, you'll need:

1/3 cup vegan cream cheese (I used the Pure brand)
1 cup icing/confectioners sugar

Beat together the sugar and margarine in a bowl. Drain the ginger from the syrup and put onto a board.


Chop it into smallish pieces, then stir into the sugar butter mixture.


To grate the pumpkin, cut it into small chunks and scoop out the seeds, then grate the flesh until you've got three quarters of a cup of it.
Add to the mix.


Stir in, then sift in the flour, baking powder and spices. Finally, add the oil and stir thoroughly.

Line a cupcake pan with small cupcake papers and fill to just below the top. Bake at Gas Mark 4.5/180C/370F for about 10-12 minutes. They're done when they're golden on top and a toothpick inserted comes out clean.

While they're baking lets make the frosting!
So easy. I know some people add margarine, or soy milk to it but I just don't think you need it for this.
Chuck the 1/3 of a cup of the vegan cream cheese into a bowl and beat for a few seconds to smooth it out. Sift the cup of icing sugar in and stir thoroughly. If it's too stiff, add a tiny bit of soy milk.


Don't ice these bad boys until they're fully cooled.


10 comments:

Diana said...

i totally need to bake this. i'm in need of hug and some cupcakes

Naomi Rose said...

Snapperz! <3<3

Liz said...

Why are you so amazing?! Can I come live in your kitchen? Lolz.

taleoftwovegans said...

Ooh yum, that flavour combo sounds fantastic! I like the idea of grated pumpkin instead of the usual puree too.
-K

kittee said...

what is going on with your candied ginger? is that homemade? it looks gorgeous, like sticky boba.

xo
kittee

Naomi Rose said...

I'll clear you a spot in a cupboard Liz!

Kittee, I didn't make it, it comes in a jar, steeped in syrup, delish!

Joyful said...

This looks totally yummy!

shannonmarie said...

Yummy. That name sounds like a mouthful.

Gauri Radha गौरी राधा said...

These look quite tasty :)

Isabelle Gosselin said...

This looks absolutely delish but when do you add the macadamia nuts?
Luv your blog!