Apparently its ‘cardamom’ not ‘cardamon.’ Who knew?!
Well I didn’t want to say it in the title, because I seem to really over do this particular topic, but these are more cupcakes! From the book Vegan Cupcakes Take Over the World. Do we still underline book titles? Some fellow vegan friends came over and we chose these exotic sounding cupcakes to make. Easy to throw together with some interesting ingredients. They did make a thicker batter than most cupcakes. And I wouldn’t recommend the Whole Foods 365 cashew butter because it isn’t salted and isn’t perfectly smooth.
The reactions: My guests loved the whole package. Cupcake and icing and all. I thought the cupcake was more like a muffin, but agree the frosting was super amazing. There is a nice orange flavor in the cupcake, but next time I would add more cardomoM. The appearance of these cupcakes is like all the tract homes of Arizona. Neutral dessert colors. Light brown clay. I think this fact adds to my theory of these as muffins. Iced muffins. We cooked the muffins at only 325 degrees and for longer than the recipe calls for because we made them big cupcakes.
See happiness below. Recipe follows.
Cashew Butter Cardamom Cupcakes (pg 128 in Vegan Cupcakes Take Over the World)
1/2 C plus 2 TBSP soy milk or rice milk
1/4 C fresh squeezed orange juice
2 teas ground flaxseed
1/3 C Canola oil
1/3 C plus 1 TBSP granulated sugar
1/3 C Brown Sugar, packed
1/3 C smooth cashew butter
1 C plus 2 TBSP all purpose flour
3/4 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 teas ground cardamom (fresh is best)
1/4 teas ground cinnamon
1 teas finely grated orange zest
preheat oven 350 degree, mix liquids, mix dry ingredients, whip 2 minutes with mixer and cook for 22 to 24 minutes until toothpick comes out clean.
Cashew Butter Frosting we used:
1/3 C cashew butter
1/4 C margarine
2 TBSP shortening
1 teas cardamom
3/2 teas vanilla extract
1 and 1/4 powdered sugar
1-2 TBSP rice or soy milk