These pumpkin cupcakes are made by a simple, healthy, and vegan cake batter. The batter goes well with any fruits or vegetables, either fresh or dry.
I use coconut oil to replace butter, golden brown sugar to replace caster sugar, apple puree to replace eggs.
Not only butter-free, egg-free, but also I’ve pushed the limit to use as little amount of sugar as possible. I’m so happy to have this healthy batter for any cake craving at anytime. Also, use our imagination, put any ingredients we like, we might create something extraordinary. It also makes baking very fun!
| item | weight | cups or spoons | weight % to flour |
| DRY BOWL | |||
| plain flour | 120 g | 1 cup | 100 % |
| baking powder | 5 g | 1 tsp | 4 % |
| baking soda | 1 g | 1/4 tsp | 0.8 % |
| salt | 1 g | 1/4 tsp | 0.8 % |
| WET BOWL | |||
| golden brown sugar | 30 g | 2 1/2 tbsp | 25 % |
| coconut oil | 30 g | 2 tbsp | 25 % |
| apple puree | 150 g | 15 tbsp | 125 % |
| SQUASH OR ROOT VEGETABLE | |||
| pumpkin | 150 g | 1 cup | 125 % |
| reference | 1 cup = 250ml | 1 tbsp = 15ml | 1 tsp = 5ml |
- preheat oven to 180 degrees Celsius (about 350 degrees Fahrenheit)
- prepare apple puree
- add apple and water in the blender
- make the apple puree
- the ratio is one to one, blend 100 grams of water with 100 grams of apple
- prepare the cupcake pan
- I use the standard 6-cupcake pan, volume of a each cupcake is 7 centimeters (2.6 inches) in diameter, and 3 centimeters (1.2 inches) in depth
- have cupcake paper cases lined in the pan
- prepare pumpkin
- have pumpkin chopped and diced, the size is about a-quarter-inch (0.8-centimeter) small dices
- depends on different choices of pumpkin we have, pumpkin peeled or not is optional
- dry ingredients bowl
- prepare a bowl and a sieve, except sugar, add flour, baking powder, baking soda, and salt, have them nicely sifted
- salt particles are normally larger, have a spoon pressing to help sieving
- wet ingredients bowl
- add brown sugar, coconut oil, and apple puree in the bowl, whisk them all together
- combine dry and wet bowl
- add dry ingredients into the wet bowl, separately in 2 batches, mix them all together
- add pumpkin dices, gently mix them all together, the cake batter is complete
- put batter into cupcake pan
- this recipe can make 6 cupcakes, please double the ingredients amount if you use the standard 12-cupcake pan
- put into oven and bake for 20~22 minutes
- check if fully baked
- use any thin stick as a cake tester, when it comes out clean, the cake is done
- cool down the cake in a rack
nadia lo 