Pumpkin Chocolate Chip Cupcakes
These are sort of the pumpkin chocolate chip cupcakes from VCTOTW, but, me being me, I absolutely have to mess with every recipe I use… so these have less oil, more soy milk, and a tablespoon of tofu cream cheese added to the glaze. And they are delicious. Dense dense dense, due to the less oil, I think, and almost chewy in a doughy sort of way, which is the way I like my cupcakes. They sort of melt in your mouth like cookie dough. And the glaze was wonderful. Even though the tofu cream cheese wouldn’t mix completely into the rest of the glaze, making the cupcakes a little uglier than I would like, it added such a layer to the flavors that it was worth sacrificing a little beauty. Yum.
Two things going on in Rockford this weekend that I really want to go to, but I’m scheduled to work all weekend — frustration, but I need the money. The first event is a Victorian wedding at Midway Village, which I have a feeling would just be sort of magical and amazing. The second is the 65th anniversary of the Tinker Swiss Cottage museum, with free tours of the cottage and all sorts of special treats. Jealous. I know I can go tour the house anytime, and probably will again soon (for the thirtieth time in my life), but it would be cool to join the celebration. Either way, I’m there in spirit. Rockford makes me happy.
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