Hey folks. I’m turning 32 tomorrow, so today you’re getting a speedy post containing the recipe I’m using for my birthday cupcakes.
They’re a chocolate-velvet cupcake that uses (handily seasonal) pumpkin purree to add a velvety texture. The spices add a kick of high-energy and a heap of love and passion to my coming year and, as a lover of shoes and wish-craft, the pumpkin brings in some Cinderella-style correspondences for wishes coming to fruition and achievement of goals. I think they’re a very fitting combination with birthday candles.
Cinderella’s Chocolate Velvet Cupcakes
1½ C flour
1 C cocoa
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp each: cinnamon, nutmeg, and ginger
1 C vanilla yoghurt
2 C thick pumpkin purree (tinned is fine)
½ C margarine
¾ C brown sugar (well-packed)
½ C granulated sugar
3 egg yolks
3 egg whites
½ C jumbo chocolate chips (optional)
Combine the dry ingredients in a large bowl, and stir them together until well-mixed.
In a small bowl, beat the egg WHITES until they are stiff.
In a medium bowl, combine the wet ingredients and cream them together until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Combine, stirring lightly but thoroughly, until smooth and well-mixed.
Fold in the whipped egg-whites, gently.
Fold in the chocolate chips, if using.
Spoon the mixture into muffin-cup liners.
Bake at 350F for ~30-45 minutes (depending on your oven), or until they pass the Fork Test.
Makes about 2-3 dozen.
Spiced Cream-Cheese Frosting:
8oz pkg of cream cheese
¼ C soft margarine
2 C icing sugar
1 tsp vanilla
¼ tsp each: cinnamon, cloves
So, there you have it.
My first dozen are due out of the oven any minute now, plus I have to start getting ready for my party.
Do give this recipe a try, and do stop by tomorrow to wish me a happy 32nd.
Meliad the Birch Maiden.
 Thought you could easily substitute the pumpkin out and use beet purree (or a combination of beet purree and extra vanilla yoghurt) instead, which would give you a handy red-velvet cupcake recipe. (If you do that, cut out the spices from both the cake and the frosting).
 For this recipe, I used wheat flour, however for a gluten-free version, try this combination and add an extra egg to the mix:
1 C millet flour
½ C tapioca flour
¼ C corn starch
 You can also use 1 C sour cream OR ¾ C milk soured with ¼ C apple cider vinegar for this; but you’d want to add a splash of vanilla to the mix (about 2 tsp) if you’re taking that option and, if you’re using the sour milk, also add a tablespoon of corn starch (or tapioca or similar) to the dry ingredients to make up for the extra liquidity of the sour milk.
 My oven is… broken. The broiler element works, but the bottom element really, REALLY doesn’t. Which means things take extra time to bake and (frequently) end up a little burnt on top as a result. :-\