Gonna Go Walk the Dogs

Halloween TwentyTen

I know, I am cutting it close! I made some wicked cuppies for this year's party and you just have to try them. Have a great Halloween and stay safe!

Bite Into Me Tricked Up Cupcakes

 1/4 c vegetable oil

3/4 c raw Sugar

1/4 c soy yogurt

1 t vanilla

1/4 t salt

1 t baking soda

2/3 c soy milk

2 T lemon juice

1/3 c cocoa powder

1 c flour

 Mix all ingredients- line muffin tins and fill ¼ full. Place your fav chocolate coated cookie or candy in each cuppie* and pour enough batter over  it to cover the candy and fill liners ¾ full.   Bake at 350 degrees 30 minutes and cool.

 Inject each cake with cherry or raspberry preserves.

 Frosting:

 1/2 cup Earth Balance

1/4 cup soy milk

3 cups powdered sugar

1 1/2 t. vanilla

Beat together.

Ice cuppies and decorate with vegan gel icing. 24 cupcakes.

*Be sure to dip or roll in some flour prior to the cupcake dunk- that way the candy will not sink to the bottom!

Gingerbread Brain Buster Cupcakes

1 cup unbleached flour

1 cup whole wheat pastry flour

1 T. baking powder

1 t. ground ginger

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/8 t. cloves

1/8 t. allspice

2/3 cup soy milk

1/3 cup safflower oil

1/3 cup molasses

1/3 cup maple syrup

1 1/2 T. ginger, minced

2 t. vanilla

 Mix the dry ingredients and then incorporate the wet. Line and fill cupcake pans ¾ full. Bake 20 minutes then remove from oven. Cool.

 1 batch Tofutti Cream Cheese Frosting (previous post)

¼ cherry preserves

¼ cup RiceMellow

Brain Gummies (previous recipe for gummies on blog- use brain candy molds)

Remove a plug from each cuppie- fill with preserves and replace the plug. Frost with icing, drop a glob of ricemellow on top and place brain gummy over it. Dust with edible glitter if you choose.

 Makes 24.

Cinnamon Delicious!

I don't know about you, but I love cinnamon. The best thing in the world is a warm sticky gooey cinnamon bun. I have quite a few requests for my favorite pumpkin cinnamon buns this time of year as well as my minnies. I thought, why not incorporate them into a cupcake! That way you get eat them for breakfast, lunch and dinner!

All the rage is the stuffed cupcake-- almost anything goes....so here is my offering: Stuffed Cinnamon Bun Cupcakes.

Make them this weekend!

Cupcake Batter: 

1  cup raw sugar

5  tablespoons  vegetable margarine

1 vanilla bean- scrapped

Egg replacer for 1 egg

1 3/4  cups  cake flour

1  teaspoon  baking powder

1/4  teaspoon  baking soda

1/4  teaspoon  salt

1  cup  vanilla soygurt

 

Mix all ingredients together and set aside.

 

Make Caramel:

1 cup vegetable margarine

2 cup brown sugar

1/4 tsp salt

1 cup corn syrup

3 cup vegan sweetened condensed milk **

Melt margarine over a medium in a saucepan.

Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.

Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.

 

**For Sweetened condensed milk-

Mix together dry soymilk powder equivalent to making 3 cups milk.

3/4 cp water

Heat until boiling point. (Microwave)

In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar

When the sugar begins to melt add hot milk and a dash salt

Boil gently and stir 5 min.

 

Cinnamon Buns

1/4-ounce package yeast

1/2 cup warm water

1/2 cup soy milk

1/4 cup sugar

1/3 cup vegetable margarine

1 teaspoon salt

Egg Replacer for 1 egg

3 1/2 cups all-purpose flour

 

Filling:

1/2 cup melted vegetable margarine

1 cup sugar

2 tablespoons cinnamon

2 tablespoons nutmeg

1 cup pureed pumpkin

 

Glaze:

2 tablespoons vegetable margarine

1 cup powdered sugar

1 teaspoon vanilla extract

5 tablespoons soy creamer

 

Heat oven to 350 degrees

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk, sugar, margarine, salt and egg replacer. Add flour and mix until smooth.

Add yeast mixture. Mix in remaining flour until dough is easy to handle. Place in well-greased bowl, cover and let rise until doubled in size, about 1 hour.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Filling ingredients together and spread over rolled out dough. Roll up and punch together ends. Cut into 12 to 15 slices.

Place cinnamon roll slices on cookie sheet and rise until dough is doubled, about 1 hour. Bake about 30 minutes or until browned.

Mix together glaze ingredients. Place in squeeze bottle. Once rolls are cooled, decorate with glaze.

When glaze has hardened, cut slices the diameter of the cupcake pans.

Place liners in pan and pour enough batter to cover the bottom of the liner- pop in a slice of cinnamon bun, follow with some caramel and then cover with more batter.

Bake 20 minutes at 350 degrees.

Allow to cool a bit then pour more glaze over the top and garnish with cinnamon sugar.

 

Makes 24 cuppies.

Peanut Butter Caramel Monkey Bread Cupcakes!!!

These are to go ape over! If you love cupcakes, if you love monkey bread, this is the recipe for you...I had some leftover peanut crumble from yesterday's mochi recipe and thought....now, this would be so good.

You try it....use my vegan caramel recipe with it. you will love it.

4 c all-purpose flour 
1/2 cup raw sugar
1 tsp salt
1 pkg active dry yeast
1 c soy creamer
1/3 c vegetable margarine
Flax Seed replacer for 2 eggs
1/2 c. raw sugar
1/2 c. peanuts, finely chopped + 3 tbsp peanut butter
3 tsp. cinnamon
1 recipe vegan caramel (previous recipe post)

 In bowl, mix half the flour, 6 tablespoons sugar, salt and undissolved yeast. Heat creamer and margarine - add to dry ingredients; beat 2 minutes at medium speed of mixer. Add egg replacer and the peanuts, peanut butter and sugar. Beat at high speed for 2 minutes. Stir in the remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Combine 1/2 cup sugar, cinnamon. Punch dough down.  Put a little sugar cinnamon in the bottom of each cupcake liner. Pinch off dough and make balls, placing them in the liners. Pour a drizzle of caramel over each cuppie. Bake at 375 degrees for 25-30 minutes. Drizzle again. Cool, then drizzle with more caramel to finish.

Makes 12.