Chocolate Beetle Cupcakes w/ Bloody Cherry Butter Filling & Chocolate Dirt Frosting

Well, I wanted to make a Halloween dessert and I saw this beetle cupcake idea on Craftster. I figured I could make some vegan cupcakes and go from there. These turned out wonderful, but they're timely to make. Give yourself a few hours to make them leisurely. I modified the cupcake recipe from Vegan Cupcakes Take Over the World (which if you do not own, you have to). The frosting recipe is the exact one out of the book. I figure let the experts in baking give me their recipe - it would turn out much better than my own. This didn't let me down!

Chocolate Beetle Cupcakes w/ Bloody Cherry Butter Filling & Chocolate Dirt Frosting

* Prep Time: 1-2 hours
* Cook Time: 20 minutes
* Ingredients (for chocolate cupcakes): 

• 1 cup non-dairy milk*
• 1 tbsp white vinegar
• 1 cup sugar*
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1/2 tsp chocolate extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking powder
• 1/4 tsp salt

* Ingredients (for chocolate buttercream frosting):

• 1/4 cup margarine, softened*
• 1/4 cup shortening
• 1/2 cup cocoa powder
• 2 1/2 cups powdered sugar
• 3 tbsp non-dairy milk
• 1 1/2 tsp vanilla extract

* Ingredients (remaining):

• 1 9 oz. jar cherry butter*
• 1 box food dye (red, blue, green, yellow)
• 7-8 Oreo cookies (or other vanilla cream sandwich cookies)*
• 1/2 8.8 oz. box marzipan*
• gold luster dust, to taste*

* Recipe (for chocolate cupcakes):

1. Preheat oven to 350 degrees.
2. In a small bowl, combine vinegar and milk. Set aside.
3. Place all dry ingredients in a bowl and combine well.
4. Combine all wet ingredients in another bowl including vinegar milk mixture and beat until foamy.
5. Mix the wet and dry ingredients together until no lumps remain.
6. Pour into lined cupcake tray three-fourths of the way full in each.
7. Bake for 18-22 minutes until toothpick inserted into center comes out clean.
8. Let cool completely.

* Recipe (for chocolate buttercream frosting):

1. Cream together margarine and shortening until combined.
2. Add the cocoa powder and mix well.
3. Next, add the powdered sugar about 1/2 cup at a time adding soy milk as you go. Mix between each 1/2 cups of sugar.
4. Add the vanilla extract and combine until fluffy and no more lumps are seen.

* Recipe (for rest of cupcake):

1. In a bowl, combine cherry butter with red food dye. Add as much red food dye as necessary to make it "blood red".
2. Using a melon baller, scoop the center out of the cupcake and take out some of the middle. Be sure you don't go too far down so as not to get the bottom of the cupcake.
3. Add 1-2 tsp of cherry butter to the center of the cupcake. Replace the top back on the cupcake.
4. Frost with the buttercream frosting.
5. In a blender, combine Oreo cookie tops (not the side with the centers) until they are thoroughly pulverized. Put the cookie dirt in a small bowl.
6. Roll each frosted cupcake in the cookie dirt and pat more with your hands. Shake the cupcake to take off stray cookie dirt.
7. In a bowl, add 5-10 drops of all four food dye colors. Mix. Add the marzipan and mash with a fork until combined.
8. Follow the directions here to make beetle marzipan figures.
9. Dust each beetle with gold luster dust.
10. Top each cupcake with one beetle.

* Note: For non-dairy milk, I used almond milk. Use any sort of non-dairy milk you prefer. Make sure your sugar is vegan. For margarine, I used Earth Balance soy-free variety. The cherry butter was a brand I found at Whole Foods called American Spoon. The Oreo type cookies I used were Back To Nature Classic Creme Cookies. For marzipan, I use Stramondo brand. Luster dust is edible glitter, more or less. You can find it in the baking section of JoAnn's or Michael's craft stores. You should use a paint brush to apply it, but I didn't have one handy so I just brushed with my fingers.


Have a spooky Halloween!

Pumpkin Curry Soup

I wanted to make an adult-friendly recipe to go along with my kid-friendly Halloween posts. I do love gourds and squash, so I picked up an heirloom pumpkin. Pumpkin curry soup was born (plus getting some fresh pumpkin seeds to roast too!).

Pumpkin Curry Soup

* Prep Time: 15 minutes 
* Cook Time: 1 1/2 - 2 hours
* Ingredients: 

• 6 cups of one small-medium sized heirloom pumpkin, roasted
• 3 tbsp olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup Granny apples, diced
• 1 leek, white parts, diced
• 6 cups vegetable broth
• 2 cups non-dairy milk*
• 1/3 cup brown sugar*
• 1 tbsp + 1 tsp curry powder
• 1 tsp dried oregano
• 1/4 tsp ground coriander
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• pinch cayenne pepper
• salt and pepper, to taste
• curried pumpkin seeds, toasted, to taste
• whole wheat bread, crust removed, cut in ghost shape, toasted, to taste
  

* Recipe:

1. Roast the pumpkin for 45-60 minutes according to these instructions.
2. In a large pot, add 2 tbsp of olive oil and the onion. Sweat until translucent.
3. Add the garlic, apples, and leek. Cook for another 5-10 minutes.
4. Next, add the vegetable broth, non-dairy milk, pumpkin, sugar, and all the spices.
5. Cook for another 30 minutes or so.
6. While soup is cooking, take about 1/4 cup of pumpkin seeds, combine with 1 tbsp olive oil,  and 1 tsp curry powder. Roast in oven for about 15 minutes until golden brown.
7. Puree in batches.
8. Serve with roasted pumpkin seeds and ghost shaped whole wheat crostini.

* Note: For non-dairy milk, I used almond milk. Feel free to use whatever you wish. Make sure your sugar is vegan!

Mummy Pizzas

This idea was stolen from Marla over at the Vegan Feminist Agitator (who also runs Chicago VeganMania [free vegan festival] which everyone in Chicagoland should go to on November 5th, 10-5pm, Pulaski Park Fieldhouse). She tagged me in a photo of the mummy pizzas she made last year as I love me some cute looking vegan food. I decided to recreate them for a kid-friendly Halloween post. They're very simple, yet tasty, to make! The serving here is just for one English muffin (which makes two mummy pizzas). Replicate the instructions per English muffin to make more.

Mummy Pizzas

 * Prep Time: 5 minutes
* Cook Time: 10-15 minutes 
* Ingredients:

• 1 English muffin, split in half
• 6 tsp pasta sauce
• 1/4 tsp Italian seasoning
• 8-10 thin slices vegan mozzarella*
• 1 Kalamata olive, sliced

* Recipe:

1. Spread 3 tsp of pasta sauce over each inside part of the English muffin. Add half the Italian seasoning on each and evenly spread.
2. Layer the vegan mozzarella in "mummy-like" fashion. Leave spots peaking out where one can see the pasta sauce.
3. For "eyes", use sliced Kalamata olives.
4. Bake for 10-12 minutes at 350 degrees, then broil on high for another 30-60 seconds to get the cheese to melt thoroughly.

* Note: For vegan mozzarella, I used Follow Your Heart because it is in a block shape and it was easiest to make strips for "mummy wrapping". If your kids don't like olives, one could get some vegan pepperoni and cut holes in the middle of the slices for eyes.