Tag Archives: holiday

No-fuss Vegan Pumpkin Pie

Happy Autumn everyone! It was sad to give summer a farewell party a few weeks ago, but I quickly remembered that the best is yet to come this year. Yes, I’m talking about PUMPKIN SEASON.  The best part about the month of October is having the excuse to make all kinds of festive pumpkin desserts. When the amazing aromas of holiday spices like nutmeg and cinnamon fill your kitchen, you’ll start to realize that the end of summer ain’t all that bad.

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I wanted to make a lighter and healthier alternative to the traditional pumpkin pie. I did a little research online and found this lovely vegan recipe. This recipe is perfect for those who want to make a no-fuss, quick and simple recipe. Most of the ingredients are mixed together in a food processor – easy peasy! Though the recipe makes 6 mini sized pies, I made a large 9 inch pie instead, with some left over batter.

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I was surprised to see one special ingredient in this recipe which was tofu! Ricelessasian mentioned before that tofu can also be used in vegan brownies, which we may feature in a future post. Along with the added nutritional benefits of tofu, it added a creaminess to the pumpkin puree mixture, which was great!

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To even make this lower in calories or sugar, you can substitute the regular graham cracker crumbs with store-bought low-fat graham cracker crumbs or make your own homemade crumbs. You can also remove the pecans on the top if you wish to reduce calories; however, I think it looks much festive with them on – don’t you agree? 😉

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Enjoy the everything-pumpkin season!

– Matchachoco

Filipino Independence Day Swirl Cupcakes

It’s Independence Day in the Philippines today (June 12)!

These cupcakes were requested by my mom for a Filipino Independence Day party at work a few days ago. She also made the flag cupcake toppers too (about 40+ pieces of them)! I’ve never made this many cupcakes all by myself before (Matchachoco, where are you? lol), so I was pretty exhausted after all the baking and cleaning involved.

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I was a little disappointed with how the frosting on the cupcakes turned out though. For some reason, the red food colouring turned out pink, and the blue food colouring gave me this baby blue tint, quite far from the solid red and blue colours of the Filipino flag. I still couldn’t figure out this frosting puzzle, despite using gel food colouring, which is pretty strong and concentrated compared to liquid food colouring. It seemed that the more I added food colouring, the frosting just turned into a bolder colour of pink and baby blue, but not a solid red or blue. Any advice? I also didn’t want to add more food colouring because it’s something I try not to use a lot of for baking (that’s why we’re on the look out for natural alternatives). Oh well, at least the swirl design turned out very colourful and festive 😛

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As usual, I used this chocolate cupcake recipe as my go-to cake recipe with cooked frosting. Now I’ve used this cooked frosting recipe a couple of times already with success, but for some reason they turned out somewhat bland this time. I’m assuming it had something to do with the type of butter, the food coloring, or the type of vanilla extract I used. Despite that, the frosting turned out very light and fluffy, but stable at the same time. If done properly, this frosting should taste reminiscent of sweetened whipped cream (I once used vanilla bean paste to flavour the cooked frosting and someone commented that it tasted like the vanilla bean frappuccino from Starbucks). It is also not overly sweet like the regular homemade buttercream frosting, which is what I like about this frosting.

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To get the swirled look: Divide frosting into 3 bowls. Tint one bowl of frosting with red food colouring, and tint the other with blue food colouring. Leave one bowl of the frosting with no food colouring. Using a piping bag with a 1M piping tip, fill 1/3 of the side of the piping bag with blue frosting, 1/3  with red frosting, and 1/3 with uncoloured frosting. Make sure that the different frosting colours remain separate in the piping bag. Before piping the frosting to the cupcakes, pipe frosting on a clean plate first as a trial. Usually, only one colour appears first. Pipe until all three colours appear. Once all three colours appear, pipe frosting to the cupcakes and sprinkle each cupcake with a generous amount of yellow sugar sprinkles.

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Happy Independence Day!

– Ricelessasian