Recipes

Akasha's Pumpkin Spice Cupcakes with Old Fashioned Icing

Ingredients

1/2 cup (1 stick) unsalted butter, or non-hydrogenated organic shortening, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
2 tablespoons molasses
1/3 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups sifted flour (sift first then measure)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
3/4 cup Silk Unsweetened Soymilk

Instructions

Preheat oven to 350°F.

In a large bowl, beat the butter until creamy, about 1 minute. Add the sugars and molasses, and beat an additional 3-4 minutes or until lightened in color and texture. Add the pumpkin and vanilla and beat 30 seconds more.

Sift the already sifted flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg together into a medium sized bowl. Using a rubber spatula, add the flour mixture into the pumpkin mixture in three parts, alternating with (in 2 parts) the Silk®.

Start and end with the flour mixture. Fold the ingredients in lightly with the rubber spatula; don't over mix or batter will be tough. Scoop batter into paper lined muffin tins. Bake for 20 minutes. Let cool completely and spread with icing.

Old Fashioned Icing

2 cups powdered sugar, sifted if lumpy
2 Tbsp. unsalted butter or unhydrogenated shortening
1/2 tsp. vanilla extract
2-3 Tbsp. Silk® Unsweetened Soymilk

Beat the sugar, butter, vanilla, and 2 Tbsp. of Silk® together in a bowl, until creamy and spreadable. Add additional Silk® if needed. Spread on cooled cupcakes.

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association