So, if you were at our Chomp! Thanksliving feast, you may have seen that we had a bunch of recipes available to you of the things we created. In case you didn’t grab one (or lost yours, like something I would do), I’m reposting mine here! I’ve also recreated this recipe twice since Chomp! in wonderful ways, so feel free to take this recipe to the next level!
My recreation of the recipe was Friday night when I was doing some volunteer baking for a great little place called The Comfort Cafe. This awesome place is a not for profit gourmet restaurant located on 3945 Tennyson Street in Denver. They always have some great vegan options, and I’ve started baking there to give them more vegan dessert options. I didn’t have any Earth Balance to make a buttercream frosting, so I had to work without. Instead, I sugar roasted some chopped pecans on the stove top, then made a big batch of something like the maple caramel glaze below, thickened with lots of brown sugar. I threw the pecans into the caramel and let it cook and bubble until it was really thick. I then spooned this on top of the cakes as an alternative to frosting. They turned out very delicious. See the picture below (and forgive my poor camera phone).
The cake itself is inspired from a recipe from Isa’s Vegan Cupcakes Take Over the World. Her recipe is a maple walnut cupcake. I took this and transformed it a little to make it more like a traditional pecan pie. This makes about 12 large cupcakes or 36-58 mini cupcakes (or one 8-in round cake!)
Maple Brown Sugar Pecan Cupcakes
1/2 cup almond milk
1/2 teaspoon apple cider vinegar
1 1/3 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon or cloves
1/2 cup pure maple syrup
1 tablespoon molasses
1/3 cup canola oil
3 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sugar-roasted pecans, finely chopped or put through food processor
Preheat oven to 350 degrees. Prepare cupcake pan with liners.
In a medium bowl, whisk together the milk and apple cider vinegar, allowing to curdle.
in a large bowl, sift together dry ingredients (flour, BP, BS, salt, spices)
Add maple syrup, canola oil, brown sugar, and vanilla to the milk mixture. Mix well.
Form a well in the dry ingredients and pour the wet ingredients into it. Mix well.
Fold in sugar-roasted pecans.
Fill cupcake liners 2/3 full.
Bake in preheated oven 20 – 22 minutes for large cupcakes. (10 – 15 for mini cupcakes.)
Allow to cool completely before topping with maple caramel glaze and vanilla buttercream frosting (recipes follow).
Maple Caramel Glaze
2 tablespoons Earth Balance vegan butter
1 1/2 cup sugar
1/3 cup maple syrup
1/2 cup milk
1 – 2 tablespoons cornstarch or arrowroot powder
Prepare a cookie sheet (with edges!) by lining it with wax paper.
Melt butter in a medium saucepan over medium heat.
Add sugar and syrup and mix until dissolved.
Add milk and bring to a boil for about 30 seconds, then reduce heat.
Sift in cornstarch and simmer 2-3 minutes.
Pour mixture onto prepared cookie sheet, letting it spread.
Refrigerate until hardened.
Cut out small pieces with a blunt knife and place on top of cupcakes.
Basic Vanilla Buttercream
1 cup Earth Balance vegan butter
3 1/2 – 5 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup almond milk
Cream the butter with a handmixer.
Add sugar and beat about 3 minutes.
Add vanilla and milk, and beat another 5 minutes until fluffy.