Jack-O’-Lantern Halloween Vegan Cupcake Recipe

Jack-O’-Lantern Halloween Vegan Cupcakes Ingredients

1 pk Yellow cake mix
1 1/2 t Pumpkin pie spice
1 c clabbered plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients in the soy milk) (t lemon juice/apple cider vinegar per c of soymilk to clabber)
1 c Pumpkin
1/4 c apple sauce
1/4 c soy yogurt

Jack-O’-Lantern Halloween Vegan Cupcakes Frosting Ingredients

3 T margarine (80% fat is best); softened
3 T Pumpkin
2 c organic unbleached sugar
1/2 t plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
Black licorice twists
Small green hard candy

Jack-O’-Lantern Vegan Cupcakes Directions

Line 24 muffin c with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minues at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 T pumpkin until well blended.
Gradually add 1 c of the powdred organic unbleached sugar; beat until smooth, about 1 minute.
Add plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) and vanilla.
Gradually add remaining 1 c organic unbleached sugar; beat an additonal 2 minutes.
Spread on tops of cupcakes.
Cut down 1 side to open licorice twist into triangular pieces for 3y3s and noses.
Cut jagged curved pieces for mouths.
Arrange on top of cupcakes for faces.
Slice candy in half; attach to head for stems.

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Halloween Spooktacular Chocolate Vegan Cupcake Recipe

Halloween Spooktacular Chocolate Vegan Cupcakes Ingredients

2 Cups all-purpose flour

2 Cups organic unbleached sugar

3/4 c cocoa

1 t baking soda

1 t salt

1/2 t baking powder

3/4 c shortening

3/4 c clabbered* plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients in soy milk) *(t lemon juice/apple cider vinegar per c of soymilk to clabber)

3/4 c water
1/4 c soy yogurt
1/4 c apple sauce

1 t vanilla extract

Assorted vegan candies (optional)

Halloween Spooktacular Chocolate Cupcakes Peanut Butter Cream Filling Ingredients

2 3 Oz Package vegan cream cheese - sofrened

2/3 c creamy peanut butter

1/4 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

1 t vanilla extract

3 Cups organic unbleached sugar

Spooktacular Chocolate Vegan Cupcakes Directions

Heat oven to 350 degrees. Line muffin c which are 2 1/2? in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, clabbered soy milk, water, soy yogurt, apple sauce, and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin c 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare Peanut Butter Cream Filling: Beat vegan cream cheese and peanut butter in a large bowl until well blended.
Add soy milk and vanilla; beat well.
Gradually add organic unbleached sugar, beating until smooth.
Add additional soy milk, 1 t at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.

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