Photo: Golden Snitch Cupcake

Golden Snitch Mini Cupcakes

Adapted from Dumbledore’s Vegan Army website.

Yield: 
24 mini cupcakes

Recipe Categories:

Desserts

Updated: Thu, 04/05/2018 - 8:23am

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
  • Special Materials: A 2” small wing cookie cutter or create your own with card stock and aluminum foil; a mini cupcake baking tin
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!