Haut Appetit Collaborates w Lookbook Cookbook


 The hottest collaboration of food and fashion is hitting the pages of Haut Appétit where I’ve teamed up with the fashionable food journal du jour Lookbook Cookbook. We collaborated to make the best, vegan and gluten-free autumn dessert of the moment – pumpkin cupcakes. (I couldn’t get the pumpkin goodness out of my head after my bakery visit to sugar Sweet sunshine.)


Lookbook Cookbook has been featured on Peta.org and Fashionmagazine.com, cataloguing models showing off vegan and gluten-free desserts, where the recipes are just as delicious. Just like this one…


About to indulge…


CUPCAKES

1/4 cup vegan milk of choice
1 teaspoon apple cider vinegar
1 1/4 cup gluten free flour (We used Bob’s Red Mill. Be sure to add xanthan if your flour calls for it. In this case it was 1/2 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup organic fair trade cane sugar
1/3 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup canned pumpkin puree
1/2 cup grapeseed oil
1 teaspoon vanilla

Preheat the oven to 350. Line a muffin tray with 12 liners and set aside. In a small cup, combine the vegan milk and apple cider vinegar. Let sit for five minutes.

In a large mixing bowl, combine the flour, baking powder. baking soda, sugars, cinnamon, ginger, nutmeg and salt. In another bowl, mix together the pumpkin, oil, vanilla and almond milk-vinegar mixture. Add the wet ingredients to the dry and mix until combined.

Divide the batter into each cupcake liner, filling about 3/4 full. Bake for 16-20 minutes, or until a fork inserted into the center of a cupcake emerges clean. Allow to cool completely before frosting.

FROSTING

1 cup raw unsalted cashews
1/4 cup brown sugar
1/4 cup purified water
1 teaspoon vanilla extract
2 tablespoons maple syrup

Add the cashews to your food processor and blend until there are no large chunks left. Add the water and blend more until smooth and creamy. Add the sugar, maple syrup and vanilla extract and blend again. Set in the fridge to cool for several minutes before frosting.





Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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