Sunday is my baking day. Today is Sunday. So, naturally, I had to bake something today, or face the wrath of my floormates. But today I had baker’s block. Nothing sounded like fun. First, I was thinking cinnamon rolls, since that’s on my to-do list. But I’ve never done a yeast dessert before, and I don’t have a pastry brush to brush on the filling (lame, I know, but give me a break). Then,I thought RAVIOLI! I got a pasta roller a few weeks ago, and I’ve been wanting to make pasta for forever and a day. But, if I wanted to make ravioli, I would need a sauce, and had no way to get my hands on some onions for a sauce. Idea number two, slashed. So then I thought homemade OREOs, but that sounded like way too much work. Then I thought about a whole slew of different cupcake ideas, nixing each one because they weren’t creative enough.
Then it hit me. Pumpkin Spice Latte Cupcakes. I always loved fall because of the coffee drinks that hit for the holidays. I haven’t had a holiday season as a vegan yet, so I don’t know the low-down on all those floofy holiday drinks and whether or not they’re vegan. BUT, I do know how to make vegan cupcakes.
BAM. Problem solved. (I also really wanted an excuse to take pictures with this mug…)
- 1 c. soy milk
- 1 tsp. vinegar
- 3/4 c. sugar
- 1/3 c. canola oil
- 1 tsp. vanilla
- 1 1/3 c. all purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 2-3 tablespoons of instant ground coffee (note: don’t you dare skimp here; the coffee flavor bakes off quite a bit, so the batter is stronger than your cupcakes will be)
- If you want, you can add in a couple tablespoons of pumpkin puree, but not too much because you don’t want to overwhelm the coffee flavor.
Preheat oven to 350°F and prep your mini cupcake tins. Mix wet ingredients in a large bowl. Add the dry ingredients into the wet and mix until combined. Scoop into your tins and bake for about 10 minutes. Let them cool and then top off with pumpkin frosting (Just a regular buttercream or cream cheese frosting, but substitute pumpkin puree for the soy milk).