Baruch Ellsworth is the pastry chef of Little Saint, a restaurant and coffee shop in Healdsburg, California. He created these vegan cupcakes to be part of their plant-based menu. The vegan buttercream is made by whipping together chickpea Aquafaba and vegan Butter.
Ingredients
Cupcakes
- 1/3 cup (about 1 3/4 ounces) flax meal
- 1/2 cup hot water (about 115degF)
- 3/4 cup packed light brown sugar
- 3/4 cups granulated sugar
- 1/4 cup (2 3/8 ounces) unsweetened applesauce
- 2 1/2 cups (about 10 7/8 ounces) all-purpose flour
- Two teaspoons of pumpkin pie spice
- Two teaspoons of baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup vegetable oil
- 3 cups (12 ounces) finely grated carrots (from 1 [1-pound] package fresh peeled carrots)
Vegan Buttercream
- 3/4 cup aquafaba
- 1 3/4 cups granulated sugar
- 3/4 teaspoon cream of tartar
- 1/8 teaspoon xanthan gum
- 2 cups vegan Butter, softened (about 1 pound)
- 3/4 teaspoon kosher salt
- Two teaspoons of fresh lemon juice
- One teaspoon of vanilla extract
Directions
Make the Cupcakes
- PrPreheatven to 325degF. Set aside 12 paper muffin liners to line a 12-cup tray.
- In a medium-sized bowl, whisk together flax meal and hot water until combined. Add the brown sugar, granulated icing sugar, and applesauce and whisk to combine. Set aside.
- In a medium-sized bowl, combine flour, baking powder and salt. A mixture of flour and flax, alternately with oil. Stir to incorporate each addition. Fold in the carrots until they are evenly distributed. Pour batter into prepared liners, about 1/3 cup per liner. Bake in a preheated oven until a wooden stick is inserted into the center of the cupcakes, and it is clean. This should take 40-45 minutes. After 1 hour, transfer the pan to a rack and let it cool completely.
Prepare vegan buttercream
- Stir aquafaba, cream of tartar, and xanthan in a medium pan over medium heat until the sugar dissolves, stirring frequently, for about 4 minutes. Transfer the mixture to a mixer with a whisk attachment. Beat on medium speed until it is slightly thickened (about 5 minutes). Reduce mixer speed to low, and add buButwoterlowly, two tablespoons at a time, until well combined. While the mixer is still at a low rate, add the salt, vanilla, and lemon juice. Beat the mixture until it is glossy, thick, and holds its form, approximately 10 to 15 minutes. After a few minutes, the medicine may appear grainy or break. Continue whisking until it comes together and becomes glossy. Serve Cupcakes with buttercream that has been spooned or piped onto them.
