My kitchen was swamped with spiderwebs that day. The little bat lights were clinking colors. A skeleton stirred a pot of mixed flours. This was mid-October 2016 and my third season filming Halloween videos for Bubble Child.
I don’t know why Halloween has repeatedly served as a holiday of significance for me in my lifetime. As a child I felt it was special and exciting. I would throw parties for my family where I would rent hay from the local farms, buy “party favors” from Oriental Trading Magazine (before internet, mind you, wow), and home-make candy. I was, like, 10. I don’t know what I was thinking.
Halloween has continued to evolve and morph with me. I’ve had a few anniversaries and break-ups on this date. In fact, I met my current boyfriend/partner forever on Halloween 2013 in Paris! This was a year before I launched my first-ever Bubble Child video. Yep, on HALLOWEEN, 2014.
So, I guess it makes sense that I put energy out to this time of year that I seem to receive so much from. This year, I wanted to make a really delicious recipe for you all. I dreamed of something of a “healthy Hostess” type treat, one filled with pumpkin and spice. I imagined that if you freeze a custard-type filling inside and baked it, it would separate from the cake part. I guess I was right! And I wanted it to be vegan, because I actually find myself preferring vegan desserts these days, even when my body is becoming more and more accepting of digesting eggs. Just tastes better to me!
A lot of make-up, some weird gloves, and a day of fussing with turning my kitchen ghoulish, and I’m really really excited to share with you Bubble Child’s Halloween Special 2016. Behold: Pumpkin Pie Filled Cupcakes. Free from refined sugar, gluten, dairy, and any animal products. Naturally colored. Just, well, a happy happy thing for Bubble Children on Halloween. And frankly any day. But Halloween is special.
…as you might have garnered by now.
Love to you all! Enjoy. Thanks for the support these past few years! It’s been an amazing journey and I feel it’s only the beginning. 😉
pumpkin pie filled cupcakes
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Bread, Breakfast, Condiment, Snack|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold|
- 1/2 cup coconut cream
- 1/2 cup pumpkin purée
- 1 teaspoon cinnamon
- 2 tablespoons agave nectar
- 1/4 cup sorghum flour
- 3 tablespoons arrowroot starch
- 3/4 cups brown rice flour
- 1 teaspoon turmeric (for color)
- 1 teaspoon baking powder
- 1/4 cup water
- 3 tablespoons flax seeds, soaked in 8 tbs. water
- 1/3 cup coconut oil (melted)
- 3/4 cups agave nectar
- a pinch sea salt
- 1 teaspoon vanilla
- 1 cup coconut cream
- 1/2 cup blanched spinach
- 1/2 teaspoon vanilla
- agave nectar to taste
- a pinch salt
|Step 1||Start by preparing your filling. Mix together your pumpkin purée, coconut cream, cinnamon and agave nectar with a pinch salt. Mix until creamy with a whisk and spoon into either tiny muffin tins or cake pop molds. Put in freezer and let set until frozen. Can do ahead of time.|
|Step 2||Prepare your cake batter: Soak your flax seeds in their water for at least an hour. Blend, and mix into melted coconut oil. Mix together with vanilla and agave nectar.|
|Step 3||Mix together sorghum, rice, and arrowroot flours. Whisk in turmeric, sea salt, and baking powder. Whisk into wet ingredients with 1/4 cup water to get a moist cake.|
|Step 4||Pre-heat oven to 375 degrees F. Assemble your cake by spooning 1/3 of the cake batter into prepared cupcake tins. Place on of the frozen filling balls in the middle, then top with the cake batter until covered, to fill the cupcake tin 5/6. Repeat with rest of batter. Bake for about 30 minutes, until golden brown on tops and cooked through on the bottom. You will see the filling peaking through the top normally.|
|Step 5||Prepare your frosting: while the cakes are cooling completely to room temperature, blend the spinach you've blanched until no thick chunks remain. Slowly whisk it into coconut cream, vanilla, agave nectar, and a pinch salt until desired green color is achieved. Taste for sweetness, and add more if needed. Keep in a pastry bag in the refrigerator until cupcakes have chilled.|
|Step 6||Once everything is cooled down, frost them, and either eat them within the half day or keep in the fridge until you consume them as the coconut cream does not keep completely at warm temperatures! Keeps for 3 days.|