Goosey Loosey (lisamaria) wrote in vegancooking,
Goosey Loosey

Chocolate Pumpkin cupcakes


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 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
  • 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.

    Happy Birthday!

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