Monday, April 1, 2013

Butterscotch Pecan Spice Cupcakes

Spice cupcakes which are perfectly light and fluffy. They also make a great muffin if you add a cup of walnuts or dried fruit if you'd prefer a more healthy treat.

Apple Spice Cupcakes

1/2 cup soy or almond milk
1 tsp. vinegar
1 1/4 cups Cake Flour (I use King Arthur's Unbleached Cake Flour)
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. corn starch
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 cup applesauce
1/3 cup oil
1 tsp vanilla

  1. Preheat oven to 350 degrees. Add muffin liners to a muffin pan.
  2. Add vinegar to the soy milk to allow it to curdle.
  3. Sift together all the dry ingredients excluding the brown sugar: flour, sugar, baking powder, baking soda, corn starch, cinnamon, ginger, and nutmeg. Add brown sugar and mix well with other dry ingredients.
  4. Add to the dry ingredients: oil, vanilla, applesauce, and curdled soy or almond milk.
  5. Mix on low until just combined, making sure to scrape the bowl once. 
  6. Fill muffin cups 3/4 full. Bake in oven for 15 - 18 minutes or until an inserted toothpick comes out clean. 
  7. Frost cupcakes with butterscotch frosting after the cupcakes have cooled completely, then drizzle with pecan butter drizzle icing.

Add sprinkles or a tiny pinch of cinnamon to make your cupcakes more fancy. These embellishments aren't necessary, but who doesn't love extra sprinkles?

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