Did you watch the Grammy’s on Sunday night? I did. And was taken by how much of a production it was this year.
From the opening number by Taylor Swift (awesome, by the way) to the torrential downpour on stage for fun.’s number (seriously, why would you do that on purpose) all the way through to the final performance with LL and friends.
A. total. production.
PS—how about those jewel adorned nails by Miranda Lambert?!
You know what doesn’t have to be a production? Cooking.
Or baking, for that matter. Though, with me baking usually turns into a production of epic proportions.
Not for these cupcakes.
Even the idea seemed to flow naturally.
It started with the question: what kind of cupcake can I make that doesn’t involve chocolate? It moved into a search for cupcake flavors (hello, Pinterest). And ended as a tried and true flavor combination (why, yes, maple pecan granola, you are my favorite.)
When I started to Google recipes for maple pecan cupcakes, I was kind of shocked that they didn’t exist. Seriously. THEY DIDN’T EXIST.
Such a crime.
What did exist, was a plethora of recipes for maple walnut cupcakes a la Vegan Cupcakes Take Over The World.
I guess that just meant it was time to get creative. I used a vanilla cupcake recipe from my pal Ashley over at Dairy Free Cooking as my base, and then played around with a vegan buttercream frosting.
The results? Abso-freaking-lutely amazing.
These bad boys are incredibly moist, sweet (but not too sweet), and good enough to make you want to eat all 18 in one sitting. I was exercising restraint by eating only 1.5 in the first sitting.
Maple Pecan Cupcakes
For the cupcakes:
- 1 1/2 cups almond milk
- 1 tbs lemon juice
- 2 1/4 cup unbleached all-purpose or white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup sugar
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1/2 cup chopped pecans plus 1/4-1/2 cup for garnish
For the frosting:
- 5 tbs Earth Balance or vegan margarine
- 3 tbs vegetable shortening
- 1 1/2 cups powdered sugar
- 3 tbs maple syrup
- 1 tbs almond milk
For the cupcakes:
Preheat the oven to 350°F.
Line muffin pan (or two) with cupcake liners and set aside.
In a small bowl or measuring cup, combine the almond milk and lemon juice, whisking until combined. (Mixture will curdle.) Set aside.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and sugar. Whisk to combine. Set aside.
In another (medium) bowl, combine almond milk mixture with the canola oil, and vanilla extract. Whisk to combine.
Add the wet ingredients to the dry, mixing until just combined.
Pour batter into cupcake liners about two-thirds full.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center emerges clean.
Transfer to wire rack and let cool completely.
Repeat with remaining batter.
For the maple buttercream:
Cream Earth Balance and vegetable shortening together with hand mixer.
Add powdered sugar, 1/2 cup at a time.
Add maple syrup and combine completely. Frosting should start to be creamy and smooth.
Add almond milk to achieve desired texture (smooth and light).
Garnish with chopped pecans.
Allergen InformationNightshade Free, Dairy Free, Soy Free, and Egg Free.