Pumpkin cupcakes with marshmallow frosting
Everyone has a few skeletons in their closet but in the interest of full disclosure, I will confess all. Well, nearly all. I am not sure you need to know about The Night of the Apple Martinis. Otherwise, my food-related confessions are as follows: I love chips, I don't love salad, I am very wary of tofu. I am pretty sure that nutritionists are supposed to like tofu. I also have an unhealthy addiction to ‘Cupcake Wars'.As my bachelor's degree is in anthropology I like to think that my obsession with reality TV is an academic extension of my fascination with human nature. Do you buy that? The Lovely Husband doesn't. He starts tutting as soon as he hears the opening credits. But it's amazing. People make edible and often delicious cupcakes out of weird ingredients like wasabi and oxtail. They also make them out of tofu. And in my view, making anything tasty out of tofu is a feat unto itself.Now I know it's nearly Christmas, but as I'm barely over Halloween, I thought I would share this pumpkin cupcake recipe with you. It's certainly in the treat category, but as I would never say never (especially when it comes to cupcakes) give this a try next time you have an excuse to bake. The marshmallow frosting uses agave syrup as a natural sweetener. As agave is lower on the glycemic index than regular sugar, you get all the sweetness without such a big impact on your blood sugar levels. The cupcake also uses wholewheat flour and includes a dose of hidden veggies.Whether or not you disclose the pumpkin component is up to you, but I wouldn't mention the word tofu at all at least until after people have told you how delicious they are. The recipe is vegan (dairy-free) and the tofu is great for binding and adding moisture. Of course the frosting, while dairy-free, is not vegan, so if you are after a vegan version, make a “butter cream” with Earth Balance margarine and icing sugar instead.For parents of little kids, try making these in mini-muffin pans to really bring down the sugar rush. You can also include the cupcake without the frosting in lunch boxes as a fun morning or afternoon snack.
Makes 12 to 20, depending on the size of your cases.1 cup pureed pumpkin (preferably fresh, or canned)1 tablespoon silken tofu½ cup soy milk½ cup canola oil1 tbs molasses1 ¾ cups whole wheat pastry flour¾ cup sugar¼ cup agave syrup1 tbs baking powder¼ tsp salt1 tsp cinnamon½ tsp nutmeg½ tsp ginger¼ tsp allspiceDirections:1. Preheat oven to 400 degrees F. Grease cake pan or line with cases.2. In two separate bowls, mix together wet ingredients and mix together dry ingredients.3. Add wet ingredients slowly into dry ingredients, stirring gently.4. When well mixed, spoon into cases.5. Bake for 15-20 minutes depending on the size of your cakes.6. Cool completely before frosting.
Marshmallow frosting½ cup agave nectar2 egg whites
Directions:1. In a small saucepan over medium heat, bring the agave nectar to a boil. Stir frequently.2. Lower the heat and simmer for four to eight minutes, watching vigilantly and stirring occasionally, until the agave nectar darkens slightly from its original color. Remove from the heat.3. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks.4. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended.
The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. She can be contacted at nourishbda[AT]gmail.com.
