Thursday, 31 October 2013

Egg Free Pumpkin Cupcakes

egg free baking
Even spiders can't resist my baking
Ah the annual curse of Halloween is upon us. As I've said before, I'm not a fan.

And yet, this year something is different.

It might have something to do with the village rules about Halloween. The protocol is to leave a pumpkin at your door if you welcome Trick or Treaters (T&T-ers) and, for some reason, I like the idea. It seems quaint and hints at a community spirit. (After five years in a transient expat community, I'm still getting to grips with 'village life' and 'community spirit'.)

Also, rumour has it that apparently someone in the village leaves a polite notice saying that T&T-ers are not welcome because T&T-ing (keep up) is an ungodly practice. People are great, aren't they?!

So this year, I've not groaned quite as much, and I've even come up with a plan to avoid me dealing with annoying brats poorly disguised as mini ghouls whining at the door for sweets that they've done nothing to earn. (Ooops, for a minute there I slipped back into my old ways of hating T&T-ers.)

I've suggested to my older girls that they invite their mates for a spooky night in, while I take my younger kids for a round of T&T-ness in the village. I've bought decorations, trashy ice cream and a ton of glucose-fructose syrup masquerading as sweets. 

Of course the real plan is that my girls deal with the absolute torture of having to open the door to annoying sprogs and watch as their thieving, grasping hands dive into a bowl of sweets trying to get as many as they can without looking like the greedy pigs they are. (I'm not really cured of hating Halloween I don't think...)

So everyone is happy.

I'm happy to wander around the village trying to make friends and watching my utterly cute neighbour's son get completely overexcited (we love you Freddie!) and the girls are happy at the idea of a grown up night in.

And by the time the girls realise they've drawn the short straw...well it won't matter then.

And anyway, I've baked them a ton of pumpkin cupcakes, so they should be grateful.

Wow. I sound like an old curmudgeon, don't I?

And a happy Halloween to you all.

eggless cake recipes
These are too good for pesky Trick or Treaters. Keep them hidden

Mini Pumpkin Cupcakes

I think one year I went through the tedium of scraping out a pumpkin's innards, boiling up the innards and making pumpkin purée 'fait maison'. And then I discovered Libby's pumpkin purée in a can. Americans, I bow at your superior pumpkin feet.
You can also make these as bigger cupcakes, the mix approximately 24 mini cakes and 12/14 larger cakes.


The 'fully free from' version (free from: eggs, dairy, gluten, wheat, soya, nuts)

110g dairy free margarine
120g sugar (or coconut palm sugar)
150g Libby's puréed pumpkin
1½ tsp GF baking powder
2 tsp mixed spice
1 tsp cinnamon
¼ tsp ground nutmeg
1-2 tbsp coconut milk

Egg replacer:
1 heaped tbsp ground golden linseeds
6-8 tbsps coconut milk to mix  
¼ bicarbonate of soda, (added just before baking)

Lemon glacé icing:
150g icing sugar
Lemon juice to mix
Gluten free (dairy free) with eggs

 110g butter or margarine
120g sugar (or coconut palm sugar)
150g Libby's puréed pumpkin
1½ tsp GF baking powder
2 tsp mixed spice
1 tsp cinnamon
¼ tsp ground nutmeg
1-2 tbsp milk (non dairy milk)

1 egg

 Lemon glacé icing:
150g icing sugar
Lemon juice to mix

Egg free with wheat flour

110g butter or margarine
120g sugar (or coconut palm sugar)
150g Libby's puréed pumpkin
110g plain flour 
1½ tsp baking powder
2 tsp mixed spice
1 tsp cinnamon
¼ tsp ground nutmeg
1-2 tbsp milk (non dairy milk)

Egg replacer:
1 heaped tbsp ground golden linseeds
6-8 tbsps milk/non dairy milk to mix  
¼ bicarbonate of soda, (added just before baking)

Lemon glacé icing:
150g icing sugar
Lemon juice to mix

Dairy free with wheat flour


110g dairy free margarine
120g sugar (or coconut palm sugar)
150g Libby's puréed pumpkin
110g plain flour
1½ tsp baking powder
2 tsp mixed spice
1 tsp cinnamon
¼ tsp ground nutmeg
1-2 tbsp coconut/soya milk 

1 egg

Lemon glacé icing:
150g icing sugar
Lemon juice to mix





























Method:

Line a mini muffin tin with cake cases. When ready, heat oven to 80°C.

If using egg replacer, place all the ingredients into a small bowl - apart from the bicarbonate of soda - and use a mini whisk to combine and remove lumps. Set aside (you may need to add a little more coconut milk before baking).

Place the dairy free margarine/butter and sugar into a large mixing bowl and beat together. If using egg replacer, add the bicarbonate of soda to the mix and whisk. You may need to add more coconut milk; you're aiming for a consistency that mimics beaten egg. Add the egg replacer or one egg to the mixing bowl and beat to combine.

Add the puréed pumpkin and beat, don't worry if it looks curdled. Add the flour, spices and baking powder and mix until combined. Add 1-2 tbsps of milk/non dairy milk and divide the mix between  the cupcake cases, filling them to about half full (that's about a teaspoon of mix if using mini cases). The surface of the cakes will seem a bit uneven as the mix is quite thick, so using the back of a teeny teaspoon smooth the surfaces. Bake in the oven for 15-20 minutes until risen and springy. Lean in and inhale, smells amazing, right?

Leave cakes to cool and get started on the icing. Sieve the icing sugar into a bowl, then gradually add the lemon juice until you have a thick glacé icing. When the cakes are completely cool, dollop the icing generously over and adorn with edible Halloweeny trinkets.

Beware the Trick or Treaters. Try not to show them that you hate them...

egg free pumpkin cake
Happy Halloween!

© Pig in the Kitchen All Rights Reserved

2 comments:

Elizabeth Musgrave said...

How very good to find you are still blogging. Don't know where I have been or what you have been doing but stumbled in here via expat mum and thought "yay", or words to that effect. Hello again. Delighted to read about the disappearance of the egg allergy.

Pig in the Kitchen said...

Ah Elizabeth M. How lovely to get your comment! Remember the good old days when we used to comment and blog more?! Thanks for dropping by :-)