Creeping Caterpillar Halloween Vegan Cupcake Recipe

Vegan Cupcakes

Creeping Caterpillar Halloween Vegan Cupcakes Ingredients

2 c flour
2 t baking powder
1/4 t salt
1/2 c margarine (80% fat is best), softened to room temperature
1 c organic unbleached sugar
1/4 c apple sauce
2/4 c soy yogurt
1 t vanilla
3 ounces non-dairy chocolate, melted (optional)
1 /2 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

Creeping Caterpillar Halloween Cupcakes Frosting Ingredients

3 c prepared white frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple or orange), licorice shoe strings (variety of colors)
variety of round candies for eyes or spots

Creeping Caterpillar Vegan Cupcakes Directions

Preheat oven to 375 degrees.
Line 24 c muffin tins with paper liners.
In a large bowl whisk together the cake flour, baking powder and salt.
In a stand-alone mixer or using a handheld electric mixer cream the margarine and organic unbleached sugar until light and fluffy.
Add the apple sauce and soy yogurt, mixing thoroughly.
Add the vanilla and beat to combine.
If making chocolate cake add the cooled, melted chocolate and mix well, then add in soy milk.
Gradually add the flour mixture into the margarine mixture and mix until just combined.
Pour the batter into the prepared tins and bake for 20 minutes.
Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar.
Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs.
Place round candies for eyes and mouth.
If desired, round candies can be placed on cupcakes for a spotted caterpillar.

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Jack-O’-Lantern Halloween Vegan Cupcake Recipe

Vegan Cupcakes

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

Vegan Cupcakes

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 – softened

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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