Cooler weather and pumpkins, changing colors , witches, goblins and going apple picking- Autumn is here!
I made a pumpkin pie cupcake a couple weeks ago that was out of this world moist and yummy! I swear if you shut your eyes that you would think that it was pie! Topped with Soy Whip or your favorite non diary topping, it was heavenly. I even garnished them with a homemade gummy candy corn! Now that was fun! For first timers the candy can be a little challenging but do not give up- it takes some practice.
1 cup raw sugar
½ cup packed brown sugar
¼ cup canola oil
Egg Replacer for 4 eggs
1 (15-ounce) can unsweetened pumpkin
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon each cinnamon, clove, nutmeg
½ teaspoon salt
Combine sugar, brown sugar, and oil in a large bowl; beat at medium speed until well blended. Add egg replacer; beat until blended completely. Add pumpkin and incorporate completely. Sift and combine flour, baking powder, soda and spices - gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into lined muffin tins, filling half way. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool.
Top with Soy Whip and a candy corn gummy.
Candy Corn Gummies:
1 3/4 ounces powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 tsp vanilla
Yellow, Orange vegetable food coloring
Granulated sugar for coating
Combine fruit pectin, water and baking soda in a medium-sized saucepan. (This will foam.)
Combine sugar and corn syrup and vanilla in a large saucepan.
Place both saucepans over high heat.
Cook, stirring each pan alternately, until the foam disappears from the fruit pectin mixture and the sugar mixture boils rapidly, about 5 minutes.
Pour fruit pectin mixture into the boiling sugar mixture in a thin steam until all pectin is added.
Boil the combined mixture, stirring constantly 1 minute longer.
Remove the saucepan from heat. Divide the mixture in thirds – add yellow coloring to one, orange to the another, and lastly the third batch, leave as is. Immediately spoon mixtures into triangle molds, plain, yellow and orange…separated with a playing card strip.** Allow to stand at room temperature for three hours or until candy is cool and firm. Do not refrigerate.
Unmold and dip candies in granulated sugar if desired.
I use a ½ cookie sheet and pour a thick 1- inch layer of cornstarch in the pan- I press a mold into the cornstarch and then separate each candy “mold” into three layers with cut up playing card strips. Time consuming, but once you have it down it is worth it!
Don’t have the patience?
Try it all one color first and then keep on practicing.