Wednesday, November 25, 2015

Carrozucchi Cupcakes with Maple Date Glaze

These cupcakes are such a delicious fall treat. The spices are warm and homey, and the carrots and zucchini are a fun twist for a cupcake. I made a carrozuchi cake a couple of weeks ago and my family has been begging for more. These cupcakes were my compromise as they were a bit easier to frost than a layered cake. They tasted just as good with a moist cupcake, luscious frosting, and sticky glaze.

The maple date glaze is from Chef Chloe's cookbook, Chloe's KitchenThis sauce was used on her winning cupcakes. Her vegan cupcakes won Cupcake Wars, which is so awesome as it made her the first vegan to win a culinary competition on TV. 

Carrozucchi Cupcake with Maple Date Glaze

Cupcake Ingredients:

1 1/2 cups soymilk
2 tsp apple cider vinegar
2 Tbsp flax meal
6 Tbsp water
1 cup grated zucchini
1 cup grated carrot
1/4 cup vegan margarine
1 tsp vanilla
3/4 cups natural sugar
1 cup whole wheat flour
1 cup oat flour
2/3 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp allspice

Cupcake Directions:

Preheat your oven to 350 degrees and line two muffin tins with 18 paper liners.

Combine the soy milk with the apple cider vinegar in a measuring cup and set it aside to sour.

Combine the flax meal with the water and stir. Then set it aside to thicken.

Grate the zucchini and the carrot.

Beat the margarine, vanilla, and sugar until it is light and fluffy. To that add the soured milk and the flax seed mixture and stir to combine well.

In another large mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and allspice.

Finally, add the wet ingredients to the dry and mix until just combined, then fold in your grated carrots and zucchini.

Fill the liners 3/4 of the way full and place them in the oven for 18-22 minutes. When the tops spring back to the touch and a toothpick inserted into the middle comes out clean, take them out of the oven to let cool before frosting.

Frosting Ingredients:

1/4 cup vegan cream cheese (I like Tofutti brand)
1/4 cup vegan margarine (I like Earth Balance brand) at room temperature
Pinch of salt
1 tsp vanilla
2 cups natural powdered sugar
1-2 tbsp water

Frosting Directions:

Take the  room temperature margarine and place it in a mixing bowl with the vegan cream cheese. Add the vanilla, 1/2 cup of powdered sugar, and 1 tbsp of water. Beat with electric mixers until it is completely smooth and combined. Add more powdered sugar 1/2 cup at a time and continue to beat with the mixers until all the powdered sugar is incorporated and the frosting is light and fluffy. You can add a little more water as needed to get the consistency you would like.

Maple Date Glaze Ingredients:

8 dates

1/3 cup maple syrup
1 tsp vanilla 
1/2 tsp cinnamon
pinch of salt
2-3 Tbsp water

Maple Date Glaze Directions:

Boil the dates over low for 10 minutes. Let them cool and then add them to a blender with all the other glaze ingredients. Blend well to completely combine and smooth the ingredients. Put the glaze in the refrigerator to cool and thicken.

Top the cupcakes with the cream cheese frosting and drizzle with the maple date glaze. Enjoy your yummy fall treats.

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