Sunday, June 8, 2008

Egg-Free Persimmon Mini-cupcakes

Persimmon Cupcakes
One steadfast rule in my family is that no matter how distant they are still relatives and should be entertained. When my cousin called to tell me his aunt and uncle would be stopping by this afternoon on their way to Niagara Falls, I looked around to see what I had to serve them. We had a store-bought pie (don't ask) and mangoes, but nothing else. The house was a wreck, so I really only had 15 minutes to bake. In addition, my husband informed me that if there were any baked goods left, he would throw them out. So, I decided to make a very tiny batch of persimmon minicupcakes.

Egg-Free Persimmon Mini-cupcakes: (makes 9 mini cupcakes, 350 degree for 10-12 minutes)
Combine in a bowl:
1/4 tsp ground cardamon
1/4 tsp ground ginger
2-3 T sugar (depending on the sweetness of the persimmon--I did 2 T plus 1 tsp)
2 T olive oil1 tsp vanilla essence 2/3 cup persimmon pulp (ripe persimmon blended and strained)

Sift in:
2/3 cup flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix in:
1 T cider vinegar

Bake in greased mini muffin tins

Top with something powdered sugar, chocolate "butter"cream, ginger "butter"cream, or greek yogurt (sweetened with powdered sugar, ginger, rose water and chopped pistachios)


Salty Incisor said...

these look so I good I am not even hungry anymore its like eye-food. Thanks for the satisfying look at your creatiion.

Anonymous said...

hey there. thank you so much for this. my friends and i have fruit parties every so often (the nerds that we are) and even before searching online, i already thought vegan, mini, persimmon cupcakes. et voila! although, what i had in mind for topping is persimmon pulp instead. thanks again.