Blueberry Pumpkin Chew Cupcakes
Okay, now that you’ve been introduced to the chew in previous recipes, we’re going to take this deeper into chew territory where the chew gets tougher.
This is a dense pudding chew. Different yes. Delightful yes. Filling, satisfying. Whipped plant cream anyone? Company coming? Yes.
Right from the oven, still warm, equals a Native Indian pudding chew. Room temperature, several hours later, and the tough emerges triumphant.
Serve with dipping sauces: Grade A maple syrup or Smokey Orange Marmalade Syrup. Top with plant whip cream, sprinkle with chopped cilantro and Walk On Water!
Or, eat that TOUGH all by itself. Cold. Hint of cigar, believe it or not!
Makes 12 plus 1 custard cup
Preheat oven to 375 degrees
2 c. unbleached flour
1 c. granulated sugar
2 t. xanthan gum powder
1 t. guar gum
2 t. agar powder
1 T. baking soda
2 T. white corn meal
2 t. ginger powder
1 t. turmeric
1 t. salt
15 oz. can pumpkin
1/2 c. plain plant yogurt
1/4 c. orange juice
1 T. imitation vanilla
1/2 c. plus 2 T. plain Panko crumbs
- don’t substitute regular breadcrumbs
1 t. malic acid
10 oz. fresh blueberies, rinsed well
TOPPING:
1/3 c. plain Panko crumbs
1/3 c. dark brown sugar
1/4 t. salt
extra virgin olive oil drizzle
1- In extra-large bowl combine flour, sugar, xanthan gum, guar gum, agar powder, baking soda, corn meal, ginger, turmeric and salt.
2- Add pumpkin, yogurt, orange juice and vanilla. Stir and mash well, incorporating completely into the dry ingredients.
3- Add Panko crumbs and malic acid. Stir well, again to evenly disperse the crumbs. This takes a while, since the batter is thick.
4- Now add the blueberries. Mix to disperse as evenly as possible. Being thick and glutenous it takes a while.
5- Oil insides of cupcake tins thoroughly including the rims.
6- Spoon batter evenly into tins. I had enough left over to put in an oiled custard cup.
7- In small bowl combine Panko crumbs, sugar and salt. Mix and mash well.
8- Top each cupcake with the crumb mixture, using it all, pressing a little down into the top to make it stick (not too much though).
9- Drizzle each top with a little extra virgin olive oil.
10- Bake in preheated 375 degree oven for 30 minutes, or when toothpick is inserted in middle it comes out clean of batter. Remove from oven and cool at room temperature on rack.
SMOKY ORANGE MARMALADE SYRUP
Orange Marmalade Syrup:
1 c. orange marmalade
1/2 c. grapefruit juice
few drops liquid smoke
1/4 c. brown sugar
Combine syrup ingredients in small saucepan and heat till melted, stirring continuously. Cook on low heat for about 10 minutes, stirring as needed. Remove from heat. Serve warm or chilled.
CHEF DAVIES-TIGHT™ 