It’s Veteran’s Day in the US today! Today is the day that we recognize the sacrifice the men and women of our armed forces, thanking them for preserving our freedom in the great US of A. To any readers who are serving (or have serviced) in our military, thank you!
Since I can’t thank each of you in person, please enjoy these cupcakes as my thank-you:
This week’s Meatless Mondays from A-Z theme is Nutmeg. This ingredient was recommended by a few readers when I asked for suggestions last month and it’s one I have been looking forward to. I know it would have been more creative to feature nutmeg in a savory dish, but sometimes you just want dessert. It IS that time of year, after all.
I dreamed this recipe up while we were traveling to Athens last weekend. I was originally thinking I could make these for early Thanksgiving, and then I remember that trying to bake in someone else’s kitchen can be difficult. Remembering how many dishes are usually being finished in the kitchen, I decided to hold off last week.
I’m glad I did, because it took me a couple of tries to get the cream filling right. I actually threw out the first batch, after I put way too much nutmeg in the mix. Apparently 1 tablespoon goes way too far with nutmeg.
When it was finally done, I knew these were a winner! Now if I could only get the tops of my cupcakes not to deflate – that’s a baking trick that still eludes me.
Nutmeg-Cream Filled Cupcakes
Ingredients (12 cupcakes)
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cups all-purpose flour
- 1/2 cup garbanzo flour
- 1 cup brown sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp nutmeg
- 1 1/2 cup pumpkin (canned)
- 1 tbsp pure maple extract
- 1/2 cup non-dairy cream cheese
- 2 tablespoon almond milk
- 1 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 tsp almond extract
- 8 drops stevia (I used NuNaturals unflavored)
- 1/2 cup Earth Balance margarine
- 3 cups powdered sugar
- 1/2 tsp kosher salt
- 1 tsp pure maple extract
- 1/2 tsp nutmeg
- 2 tbsp non-dairy milk
Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
To make the cream filling, combine all ingredients (non-dairy cream cheese through stevia) in a mixing bowl and mix on medium until thoroughly combined. Set aside.
To make cupcakes, combine almond milk and apple cider vinegar in a small bowl and set aside. In a medium bowl, add all dry ingredients (flours through nutmeg) and whisk together until combined. Add milk mixture, pumpkin, and maple extract and stir until combined.
Pour cake batter (2 heaping tablespoons) into bottom of cupcake pan section until bottom is covered. Add about a tablespoon of cream filling to center of cupcake filling. Top with more cake batter to 2/3 full. Repeat process for all cupcakes.
Bake for 25-30 minutes, or until cake bounces back when pressed lightly. Allow to cook completely.
While cupcakes baking, prepare frosting by combining all ingredients except non-dairy milk in mixing bowl. Mix on medium speed, slowly adding non-dairy milk about 1/2 tablespoon at a time.
Top cupcakes with frosting when cake is completely cool. Top with icing bag (zip-lock bag with the corner cut off works) or frost with a spatula. Sprinkle with extra brown sugar, if desired.
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Since many people haven’t celebrated Thanksgiving yet, might I recommend these as a tasty dessert alternative? Cupcakes are the new Pie, after all. What, you haven’t heard that yet?
And now it’s time for my favorite part of every Monday – seeing what recipes you came up with!!
Next week is our last MMAZ for November – featuring Onions! As a reminder, I’m giving you the Monday after Thanksgiving off. I know you might be tired of cooking after the big celebration.
Questions for you:
- What dessert are you looking forward to most for Thanksgiving?
- In a battle between cupcakes & pie – which one wins for you?
- Any requests for December ingredient? P, Q, & R will be the letters for the month.