Earlier in the week, many of you ooh-ed and aaah-ed about this enticing Chocolate-Orange Halloween Cupcake Recipe. Those are amazing, but Halloween isn’t just about sweets. No, really, it isn’t! You need some wholesome food to round out the festivities, and these savory cupcakes definitely fit the bill.
In reality, these savory cupcakes can be enjoyed any time of year, but the warm flavors make them perfect for fall, and the orange and almost-black color scheme make them a fun dish for Halloween parties. The recipe is by one of our vegan contributors, Betsy …
Betsy DiJulio ~ There’s nothing tricky about these savory cupcakes born of a desire for a Halloween treat in the typical orange and black color scheme, but one whose flavor and appearance are anything but typical. I think these savory cupcakes – a bread and vegetable in one – fit the bill. Chocolate, black beans, salsa, and southwestern spices may seem like an odd combination at first, but just think mole sauce. They are hefty enough for a light and wholesome dinner, but you can also enjoy the cupcakes as a side dish or as a snack when your goblins come home from school.
Since the “cupcakes” are naturally sugar-free, I use salsa to add extra moisture and flavor …
- 1-15.5 Ounce Can Black Beans, rinsed, drained, and pureed in food processor until very smooth
- 1-1/4 Cups Prepared Salsa (I use Arriba Fire-Roasted Southwestern Garlic and Cilantro Salsa, but use whatever you prefer, mild or medium; you may use homemade, but make sure it is juicy and pulpy rather than firmly chunky like a pico de gallo)
- ⅓ Cup Canola Oil
- ¼ Cup Unsweetened Soymilk (use unsweetened rice or coconut milk beverage for soy-free)
- 1-1/4 Cups Unbleached All-Purpose or White Whole Wheat Flour
- 2 Tablespoon Unsweetened Cocoa
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Chipotle Chili Powder, or to taste (if using something milder like Ancho chili powder, use ½ teaspoon)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- Sea Salt to taste, optional
- Whipped Sweet Potato Frosting (recipe follows)
- Optional garnishes: 12 short pieces of cinnamon stick and 12 sprigs of fresh rosemary
- Preheat oven to 350ºF.
- Grease a 12-cup regular-size muffin tin (about 2-1/2 inches in diameter) or line with cupcake papers.
- In a medium bowl, whisk together all ingredients except frosting and optional garnishes. The batter should be moist but spoonable rather than pourable.
- Fill muffin cups ¾ full.
- Bake for 19 to 20 minutes or just until a toothpick inserted in the center of one cupcake comes out clean.
- Remove the pan from the oven and let cool on a wire rack for 10 minutes.
- Remove the cupcakes from the pan and cool to room temperature on the wire rack.
- While the cupcakes bake, make Whipped Sweet Potato “Frosting."
- After cupcakes have cooled, place frosting in a piping bag fitted with a plain or large star tip and top each cupcake with swirls of the mixture, dividing evenly among all 12.
- Place frosted cupcakes on a baking sheet and heat for about 8 minutes at 350 degrees. Cupcakes should be warm, but frosting should hold its shape.
- Garnish the top of each one with a piece of cinnamon stick and a sprig of rosemary–to suggest a pumpkin stems with leaves–and serve immediately.
- 2 Medium Sweet Potatoes, baked or microwaved until tender, peeled, and flesh scooped into the bowl of a food processor (I pierce them and microwave for approximately 6-8 minutes)
- 2 Tablespoons Unsweetened Soymilk (use unsweetened rice or coconut milk beverage for soy-free)
- 1 Tablespoon Dairy-Free Margarine
- Sea Salt and White Pepper to taste (you can use black pepper, but little flecks may show)
- Process in a food processor until smooth, scraping down the sides of the bowl as necessary.