Wow. It's hard to believe that it has been four months since my last recipe post. The last few months have flown by, I left my previous job as a nanny and started at a local vegan bakery, Reverie Bakeshop, as a pastry chef, which is an actual dream come true. A dream that I was beginning to think would never come to fruition. I am happier than I have ever been, more tired than I have ever been. (Morning shift at a bakery isn't exactly a piece of cake.), and even more excited about food than I have ever been. Thank you all for sticking with me through my absence, I am hoping to be posting a lot of great fall recipes over the next couple of months.
Yesterday I decided to play around with a flavor combo that has been in my head for a while now.
-Cardamom and Pistachio. Cardamom is a warm spice commonly used in Indian cuisine, and I'm sure you're familiar with pistachios. Long story short, the cupcakes turned out better than I could have hoped for. I even brought them to work today for my fellow bakers to taste test, and they were devoured and approved.
These decadent cupcakes are perfect for fall, and will make your kitchen smell glorious. Strong notes of cardamom, hints of cinnamon & maple, and of course, the delicious buttery crunch of pistachios. I hope you enjoy these treats as much as my family and coworkers did!
1 3/4 Cup AP Flour
1 Cup Pure Cane Sugar (Unbleached)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1/4 tsp Cardamom
1/8 tsp Allspice
1/3 cup chopped pistachios, set aside for garnish
1 Cup unsweetened soy milk (or any plant milk)
1/2 Cup neutral oil (not melted butter/shortening/coconut oil)
1 Tbsp White Vinegar
2 Tbsp Pure Maple Syrup + Extra for brushing cupcakes
1. Preheat oven to 350°F
2. Line and spray one cupcake pan (1 doz)
3. In a large bowl, whisk together the dry ingredients.
4. In a medium bowl, whisk together the dry ingredients
5. Mix wet ingredients into dry ingredients using a whisk, making sure no large lumps remain. The batter should be relatively thick, so using a rubber spatula may be needed if your whisk is flimsy.
6. Fill cupcake tins 2/3 full
7. Bake for 15-20 minutes, or until tooth pick comes out clean and tops are golden
8. Once safe to handle, remove from tins and place on cooling rack.
9. Using a basting brush, coat the tops of the cupcakes with maple syrup. (Optional step; adds strong maple flavor and moisture.)
10. Begin frosting recipe
1 Cup vegan butter (Use stick, not tub. Tubbed butter has a high water content and does not allow the frosting to stay out at room temp.)
1 32 oz bag of Powdered Sugar
2 Tbsp Soy Milk
2 Tbsp Maple Syrup
1. Add butter and powdered sugar to a large mixing bowl
2. Using a hand mixer, process the butter and sugar until it becomes lumpy
2. Turn off mixer and add soy milk and maple syrup, process again until frosting is smooth and fluffy.
3. Add more soy milk as needed, mixture should be stiff, but fluffy and pipe-able. (See Photos of finished product for reference.)
Once cupcakes have cooled completely fill a piping bag fitted with desired tip (I used a medium round) and decorate. -If piping bags are not your thing, just use an angled spatula or butter knife to spread frosting.
Top with chopped pistachios and enjoy!