1 1/2 C. cake flour 2/3 C. cocoa powder 2 t. baking powder 1 t. baking soda 1/2 t. salt 1 C. plain soy yogurt 1 3/4 C. canned pumpkin (15 oz. can) 1 t. white vinegar 2 t. vanilla extract 1/2 C. butter flavored shortening 1 1/2 C. lightly-packed light brown sugar 3 tablespoons plain soy yogurt
First thing i did was dye some marzipan with food coloring- 2 parts yellow to 1 part red. just knead the marzipan with the coloring until its solid.
For leaves, i just shaped them on a piece of foil, and pressed stems from herbs in my fridge (here i used thyme)
For pumpkins, i rolled the marzipan into little balls, made a dent in the top, and then held the ball between my thumb and forefinger. Then, with a toothpick that is lightly coated in vegetable oil, i pressed the toothpick into the top of the ball and turned my wrist so that the ball rolled against the toothpick. the oil keeps it from sticking. Repeat this 5 or so more times around the pumpkin to form ridges. Then, take a clove, and press it into the top dent, fat side down, to make the stem. I did this the night before, and let all of the marzipan sit, covered, in the fridge, overnight.
Then the cupcakes: Modified from a very non-veggie recipe. I'm omni, so i can usually taste substitutions. not here, though, my friend!
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. 2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside. 3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the 3 tablespoons of yogurt. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). 4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting, and decorate with the marzipan!
- Spiced Cream Cheese Frosting
- 8 oz. tofutti, softened
- 1/4 C. butter flavored shortening, softened
- 2 C. powdered sugar
- 1/2. t. vanilla extract
- 1/4 t. ground cinnamon
- 1/4 t. fresh ground nutmeg
- 1/4 t frozen (it makes it grind finer) ginger, grated
- In a medium bowl, beat together cream cheese, shortening, powdered sugar, vanilla, cinnamon,ginger and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.