I used this recipe for the chocolate cupcakes, and a wing-it pumpkin buttercream frosting. The frosting had a very mild and pleasant flavor, but feel free to increase the amount of pumpkin if you want a stronger flavor.
1/2 cup Earth Balance or other vegan margarine
1/4 cup pumpkin puree
1/4 cup maple syrup (add more to taste if you like a very sweet frosting)
1 tsp vanilla extract
1- Cream the Earth Balance with an electric mixer until light and fluffy.
2- Mix in the pumpkin puree, maple syrup, and vanilla. Keep mixing for a minute or two or until smooth and creamy. This is enough frosting for 12 cupcakes.
The spiderweb design on the cupcakes is made with melted chocolate chips (You know that I like to melt my chips in the microwave, in 15 second intervals.)
1- Pour the melted chocolate chips into a pastry bag, and draw a small chocolate circle at the very top of the cupcake. Repeat with three or four more circles from top to bottom. Work quickly so the chocolate doesn’t harden before you move on to the next step!
2- Take a toothpick and run it from the top to the bottom of the frosting to create the spiderweb effect. Repeat 6 times around the cupcake. The spider recipe is coming tomorrow, because I’ll making more spider treats!
The fabulousness that is Sal from Alien on Toast has tagged me, which means now I have to show you the contents of our freezer:
Please note the veggie “bugers”. *Dunce*. There are also tortillas, pitas, whole wheat buns, and hamburger buns in the back. (Update: the Morning Star Farms crumbles are no longer vegan!) We have fruits and veggies on the door. That’s chopped celery in the ziploc bag below. We only eat some of the whole head of celery before it starts getting funky, so I just chop it up and freeze it for later.
Off to read all your MoFo-ings! :)