Happy Thanksgiving, It’s Pumpkin Season Too

October 11, 2009

These are pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World:

1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate hips

1. preheat the oven to 350F. line muffin pan with cupcake liners
2. in a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. sift in flour, baking powder, baking soda, cinnamon and salt. stir together and fold in chocolate chips.
3. fill liners two-thirds full. bake for 22 to 24 minutes. transfer to wire rack and cool before decorating.

I topped them with a buttercream cinnamon vanilla frosting. I can’t remember the measurements I used but it was icing sugar, buttery spread, ground cinnamon and vanilla extract. I decorated over top of this frosting with chocolate chips and coconut buttercream flowers(number 19 tip)… 🙂


Corn Season

October 7, 2009

I love corn a lot, so these cupcakes are really funny to me. I’ve been waiting awhile to make these and it makes me really happy that today I got a chance to!! They were a lot of fun to make, too. These are lemon cupcakes (From Vegan Cupcakes Take Over the World) with coconut frosting. The beans/corn kernels are flavoured coconut, pineapple, lemon and pina colada! The pepper on top is just black sprinkles! These were really easy to make, and they make me so happy. 🙂 My life rocks.