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)… 🙂


Breakfast Cupcakes…

April 27, 2009

These are FRENCH TOAST cupcakes. Cinnamon cupcakes with maple buttercream frosting. Decorated with a piece of cinnamon bark on each, and chocolate sprinkles.

Love Sheep & Bunnies

April 14, 2009

Easter is my second favourite holiday, because of all the cute bunnies, and sheep! The cupcakes weren’t too fancy as I was in charge of making Easter dinner too! (my first time… ;D) Not as much time to spend on cakes…but I still, of course, found time to make some.So they were pretty basic cupcakes; carrot with either coconut or cinnamon frosting. As well, some added spring sprinkles on top – shaped as eggs, butterflies, spring animals, or just plain coloured jimmies!

Tea Party

April 2, 2008

These are vanilla chai tea cupcakes with vanilla frosting, cinnamon topping and their little babies which are the same flavour. I got this recipe from Vegan Cupcakes Take Over the World. Deliciously cute tea party cakes.