Here’s the awesometastic cupcakes that I made for the bake sale, and were pretty much the first stuff to sell out on my end of the tables. (I have a gift. A cupcake gift.)

Root Beer Float Cupcakes – My Sweet Vegan

Root Beer cake, chocolate ganache, vanilla buttercream

Chocolate Mint Cupcakes – VCTOTW
(Chocolate Mint cake, mint buttercream, melty chocolate ganache)

Raspberry Jelly Donut Cupcakes – Veganomicon

I didn’t get to test any of the cupcakes, as I wanted to sell them all, and I had never made the chocolate mint ones before so that was sort of a disappointment. Also, I finally got a hold of some root beer extract so I got to use that in the root beer floats instead of that weirdo Torani syrup. I suppose I’ll get to taste them next time!

Also, the jelly donut cupcakes are the easiest thing in the world to make, but I keep screwing them up! When I made them for a friend for Passover, I forgot to add the sugar before dumping all the batter into the cup liners. Before I made this pictured batch, I forgot to add the oil before doing the same. Also, I had a nice chat with a customer of the bake sale that couldn’t get his jelly to sink to the middle of the cupcakes to save his life. I thought maybe it was his baking powder or soda getting inactivated, but I’m hardly a food scientist. Hell, I can barely even get it right myself – but damn, they are good.

Not pictured: The green tea walnut biscotti from Vegan Cookies Take Over Your Cookie Jar, that was a little cajun on the bottom. I’ve been commissioned by a generous donor to make another batch, along with the root beer floats – all for a $1000 donation to Doctors Without Borders. Wow.

Carrot on the left, Oreo on the right.

These were for a work potluck – my new job had yet to taste of the Kipcakes.

The carrot cupcakes were on suggestion from a friend’s sudden craving, and my own desire to try a new flavor. They were great, but unfortunately, the friend said that the (Tofutti based) frosting made his tongue go numb.

Weird. He was the only one that had that reaction, so many Tofutti is not his friend. Side note: I made these with golden raisins.

As usual, the Cookies And Cream were made from Trader Joe’s Joe-Joes, and they were full of goodness. And my kitchen is full of powdered sugar.

Yum. Made these for some cyber terrorists and they loved them. The cooked frosting is interesting – very custardy, though sort of gritty even with the castor sugar.

I also made two more batches (there’s a lot of cyber terrorists) with regular vanilla buttercream and they were also made out of awesome.

The short answer is that I’ve been being stalked by Scientology.

I wish I were kidding.

They’ve been harassing my parents, my ex-husband, myself, etc. I’ve moved residences a couple of times, and they still managed to figure out where I live. They’ve posted my personal, private information (cell phone, email addresses, flickr/facebook accounts, name, parent info) on the Internet in an attempt to intimidate me. Those First Amendment rights sure are somethin’, and I’ll practice mine peacefully thankyouveryfuckingmuch.

Attention, Visiting Scientologists: Did you know Incident II is nothing more than the XENU story told in OT3? And that OT8 = You mocked up your own past lives. Enjoy your stay!

Anyway, I’ve decided to let it all out in the open and stop hiding. I’ll cook and post about it where I Xenudamned well please. And to prove it, here’s some mighty fine Rootin, Tootin, Enturbulatin‘ Marble Cupcakes.

Recipe is from Vegan Cupcakes Take Over the World, they’re the marble cupcakes, with one half batch vanilla and one half batch chocolate buttecream piped with the same bag.

This was one hell of an experiment, and I’m surprised that I didn’t fuck them up. They were extremely well-received, so much so that I didn’t get to try one. Oops.

Rather than keep whining about being a fatty (I’ve gained back roughly half of the 50 pounds I lost a few years ago, boo), I’ve decided to join up with a bunch of PPKers and start the 6 week induction to the Eat To Live diet. Now, time restrictions with working full time and going to school at night, doing the whole “let’s make massive salads all day” thing is going to be difficult, so for the first couple of days, I’ve been more or less winging it, trying to follow the general guidelines, and where I’m not, keeping the calorie and fat intake low. As you can tell from the blog, everything I eat is sweet, whether or not it’s desserty – I have a major sugar addiction. I need something like Eat To Live to completely get me off of the refined sugar and get me into some decent food. So, naturally, here’s a dessert post.

That’s sum delicious copypasta; leftovers again?

On the left is a Sexy Low-Fat Vanilla Cupcake with Chocolate Mousse, on the right is a Margarita Cupcake. This is here mostly because a) I just decorated them this morning (on the second day of my diet, I was asked to make cupcakes for a coworker’s birthday. Not fair.)  and b) the Margarita Cupcakes look a fuckton better than the last time I made them for the same co-worker’s birthday last year. I toyed with doing something really espresso-y like Tiramisu so that there wouldn’t be a chance in hell of me wanting to even taste them, but I barely had the energy to make these last night. Not to mention that I don’t keep any sort of coffee in my house, and didn’t want to run out and buy any.  Side note: I haven’t eaten any of the cupcakes yet, and I don’t think I’ll succumb to their siren song (I usually have a test cupcake right out of the oven of both batches, and then at least one at work the next day. Ugh.)… but I did let myself have a few leftover swirls of the mousse. But, it’s silken tofu based, so other than the bag of melted chocolate chips in it, it’s not that bad of a slip up.

Last week I had my final wisdom tooth pulled, resulting in a weekend spend alone and not going to this month’s PPK potluck – again. So, I made Green Tea freezer pops from My Sweet Vegan and pretty much just ate those and watched a marathon of The Girls Next Door. Odd choice, I know.

My mold makes 10 of these, which turned out to be 2.5 batches of the recipe. In the future, unless entertaining, just stick with one batch.

The recipe is pretty much a cooked pudding, which solves my non-chocolate pudding quandry – use powdered sugar. Yay pudding pops! Fuck you, Bill Cosby!

The upcoming food porn probably isn’t going to be gourmet, blow-your-ass-off impressive, but it will be healthy and I won’t care because I’ll be wasting away to nothing. Yes, Virginia, there are Fatty Von Fattenstein vegans.

The problem with mid-week cupcake making is that when I get home from work… I don’t want to do anything. So, I stall and stall until it’s late and I must bake now or I’m totally fucked. It goes without saying that I was up all night making these.

Candy Cane Cookies & Creme:

The very first cupcakes that I made out of Vegan Cupcakes Take Over The World were the Cookies & Creme ones, as illustrated in this post. I haven’t made them since, mostly because I was waiting for Trader Joe’s to start selling their seasonal Candy Cane Joe Joe’s (which, by the way, are made of crack.) They’re basically their regular Oreo-type cookie, but they have crushed candy canes in the creme filling. In fact, I have four boxes in my living room that I’m sending to Canadians because they’re that popular. I was impatient and piped the buttercream right after I whipped it up, I forgot to refrigerate it for a little bit, but it turned out okay otherwise. I haven’t tried one yet, but I’m sure they’ll be awesome.

They looked neat without the buttercream, so here’s a picture of that:

Chocolate Agave with Not-too-sweet Blueberry Mousse:

This is a variation of this cupcake, but with this mousse. This time, I refrigerated the mousse overnight and piped it on in the morning before coming in to work. It doesn’t really like being piped all that much, but it’s a much better consistency than if you try to pipe it right after you make it – it’s actually like mousse. The diabetics in my office are going to love me, and anyone else that doesn’t feel like slipping into a sugar coma.

These aren’t the fancy fondant and royal icing sugar skull cupcakes I was planning on making earlier this month until my Halloween/Dia de los Muertos spirit inexcusably flew the coop, this was a true off the cuff let’s make cupcakes right this second, and oh hey I should try out the skull pans I bought impulse. And, they’re pretty ugly… but they taste good.

The pans are fairly cheap and each makes 4 cupcakes. I found that the batch facilitated both pans that I have, and there was enough left over to make a super cupcake in a Pyrex baking cup. In doing so, I stumbled across something that I wasn’t even aware that I was looking for: the tv dinner brownie.  You know, those tv dinners that have nuggets, crinkle-cut fries and brownie batter in separate sections? You’d eat your little heart attacks, and your warm and slightly gooey brownie/chocolate cake/whatever it was trying to pass off as would be on the same tray in its own delicious way. The supercupcake in the baking cup that I couldn’t resist eating while still warm from the oven? Totally a super delicious version of that, and it comes in it’s own little cup. I think I see a TV Dinner night coming up…

Anyway, other than piping big fat swirls, I have no decorating experience and it shows. Ziplocks FTW. I did one half slightly dusted with confectioner’s sugar as an experiment, and one half naked. The sugared side was a lot harder to work with, unsurprisingly.

Ugh, the marzipan was a bitch to find. Thanks to a tip by orangediana on the PPK forums, I finally found it at CostPlus World Market. Also, marzipan doesn’t taste so great. But it looks pretty with my sakura shaped cutters.

Images only for right now because I’m about to go to sleep.

Pro Tip: Refrigerate your frostings for about an hour or so before piping. Also, for the love of Seitan, use a Wilton piping bag with the biggest mo’ fo’ of a tip you can find; I use a 1M and the fucker is so. worth. it. Start piping from the middle of the cupcake, going to the edge, then swirl your way back on up.

Isa, I could kiss you for inventing real vegan chocolate mousse. Did you ever know that you’re my hero?

There will be two more new batches tomorrow, for there is yet another coworker birthday. Like I need an excuse to make cupcakes.

These were made for yet another co-worker’s birthday, and yet again I spent all night baking because I was too lazy to start when I got home from work yesterday. Procrastination FTW!

Agave Vanilla:

I had planned on making the Carrot Cake cuppers, but I realized that we have a newly diagnosed diabetic in the department, so I decided to make the Agave cupcakes with the Super Natural Agave Icing. The cupcake batter was a little thin, but the cupcakes puffed up really nicely in the oven – in fact, the doming that you see on these isn’t the icing, it’s the cupcake beneath. The icing was interesting to put together because it contains no powdered sugar – it’s sweetened with agave nectar and uses arrowroot and soymilk powder to “solidify” it. My funny story about making the icing was when it came time to add the soymilk powder. As usual, I didn’t completely read the recipe before I started making it, and this step calls for an electric hand mixer, which I do not own. I almost always make my buttercream with my stand up Kitchen Aid mixer, and finished the Lime Buttercream before making this – since this recipe didn’t use powdered sugar, I figured that I wouldn’t need the mixer, so I had put the Kitchen Aid bowl with the buttercream in the fridge. Now I need a mixer. Whoops. So, what did I do? I held the bowl up to the spinning mixer by hand. It was much more high-larious than it reads, I promise, and everything turned out okay. Everything was made last night and were frosted this morning, so the consistency of the icing coming out of the freezer was almost fudge like, and it scared me. For the first time ever, I thought that one of Isa’s recipes was going to fail me. However, I popped the lot of it into the microwave for 30 seconds, just long enough to soften it up nicely. It’s definitely an icing that you pat on, rather than try to smear too much. If it tastes anything like it smells, it’s going to be awesome.

Coconut Lime:

The lime buttercream on these little monsters a) tastes amazing and b) wanted to melt 5 minutes after I frosted them. I don’t know if I got them in the fridge fast enough, but this picture was taken before I noticed any falling apart. The cupcakes are full of coconut goodness – coconut oil, coconut milk, shredded coconut; and that’s just on the inside. Lots of lime zest inside and out and all of the fresh squeezed lime juice in the buttercream is making me drool in my cubicle here at work. I can’t wait to get into these bitches. I’m getting a lot better with working with frosting, I frosted these into lovely snowball mounds with relatively little effort with an offset frosting spatula. Ah, my little Christmas Miracles.