These cupcakes are not vegan, just dairy free (check the notes for how to make them corn free and soy free), but please, if you experiment, let me know
Peanut Butter Chocolate Tastykake {gluten, dairy, and egg-free}. Anyone who has lived in or near Philadelphia will be familiar with the inspiration for this latest recipe featuring Philly's own Tastykake Peanut Butter Kandy Kake (yes, its suppose to be spelled that way)
Here in the bay we have a cupcake truck that sells overpriced and dry cupcakes. Do you remember the good ol' days when people would come together and start revolutions
Add eggs, one at the time, to the butter mixture, than add flour and at last pumpkin puree. If pumpkin is still hard to smash cook for some minutes more
You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkincupcakes in all the land, because it's based one of my all-time most popular recipes
These chocolate cupcakes with pumpkin frosting were a trip to make, let me tell you. To make the frosting, add the butter, pumpkin, powdered sugar, cinnamon, and milk to a mixing bowl and mix beginning on low, then moving to high as the sugar gets incorporated
What I love about this cake is this lava-like bottom that mimics the taste of caramel infused with pumpkinspice – you won’t notice it until you scoop up servings and when you do I dare you to resist licking the spoon
The cake is sweetened with raw maple syrup and golden granulated xylitol, and whilst I would usually put yoghurt in gluten free cake mixture, I didn’t have any so this cake is dairy free too
A friend of mine and I love them - and actually get excited when the local breakfast place begins advertising that pumpkin pancakes are back on the menu
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