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Happy Halloween! Our favorite costume and sweet treat recipe

in YD News

TGIF! We told you earlier in the week about some Halloween Yoga festivities. Let us know how it goes if you’re crazy enough to venture out into the madness that is Halloween in NYC.. that is, if you make it home…muahahahaaa. heh.

For your enjoyment, here’s a pic of our favorite internet cat, Winston, all dressed up for Halloween! (he’s the little guy on the right)

vegan spider cupcake

Click here for the Spooktacular Chocolate Cupcake Recipe!

vegan spider cupcake

Whether you’re donning a costume, dolling out treats, or just enjoying the fact that you made it to Friday, have a great weekend beware sweets-induced coma!


Spooktacular Chocolate Cupcake Recipe (from the amazing VeganCupcakeRecipes.com)


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)

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

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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