Golden Snitch Mini Cupcakes

Adapted from Dumbledore’s Vegan Army website.

Ingredients

Wings
• ½ cup softened butter
• ½ cup brown sugar
• 2 Tablespoons milk or milk substitute
• 2 teaspoons vanilla extract
• 1 cup whole wheat flour + 3 Tablespoons reserved
• 1½ teaspoons baking powder
• Pinch of salt
• ⅛ cup sifted powdered sugar

Cupcakes
• 1½ cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 3-4 cups crushed pineapple
• ⅓ cup safflower oil, or neutral oil of choice
• ⅔ cup brown sugar
• 1 teaspoon vanilla extract


• Light-colored (preferably yellow) frosting of choice, such as our Pineapple Bliss frosting

Instructions

1. To create wing shape, cut out a 2” long wing from card stock. Wrap in aluminum foil.
2. Preheat oven to 350°. Line a large baking sheet with parchment paper.
3. To bake wings: cream butter and sugar in a large mixing bowl.
4. Stir in milk and vanilla.
5. Combine flour, baking soda and salt in a separate mixing bowl.
6. Fold wet ingredients into dry with a rubber spatula. Dough should be a little sticky.
7. Add 1 Tablespoon flour at a time, until dough becomes less sticky (Usually takes about 3-4 Tablespoons). Shape dough into a smooth ball.
8. Dust flour on a clean surface and flatten dough with a rolling pin until about ½” thick.
9. Using the cookie cutter or wing shape, cut out 50-60 wings, in sets of left and right. You’ll need 48, but make extras in case any break. Press the tines of a fork to create lines on the wings.
10. Place wings in 25-30 sets (left and right) without touching each other on baking sheet. Dust evenly with powdered sugar.
11. Bake 8-10 minutes or until bottom is lightly golden. Remove from oven and let cool completely. Leave oven on at 350° to bake cupcakes.
12. While wings are baking, start creating cupcakes. Line a 24 mini cupcake tin with paper liners. Set aside.
13. Sift flour, baking powder, salt and cinnamon in a large mixing bowl. Set aside.
14. Process 3 cups pineapple in a food processor until completely pureed. Should yield about 1½ cups. If necessary, puree another cup until 1½ cups is achieved.
15. Transfer pineapple puree to a large mixing bowl. Add oil, sugar and vanilla. Fold dry ingredients into wet mixture.
16. Using an electric mixer on low, beat until batter is smooth. A few tiny clumps of pineapple may still be present.
17. Using a small measuring spoon, pour batter into each cupcake tin to about ¾ full.
18. Place in oven and cook 20-25 minutes or until a toothpick inserted in the middle and comes out clean. Remove from oven and let cool for 10 minutes. Transfer to a cooling rack and allow cupcakes to cool completely before frosting.
19. Frost each cupcake generously. Stick a pair of wings on the sides, slightly tucked into liner. The frosting should help keep the wings in place. Serve to only the quickest Quidditch seekers and enjoy!

Yields 24 mini cupcakes

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