I Was A Teenage Vegan CookBlog

Here are a couple pictures from the vegan cupcake class that I taught with Homefries recently - it was truly a heady blend of veganism, cupcakes, erudition, exposition, and (in my case) sarcasm. Together with our students we concocted apple, gluten-free quinoa fudge, and maple cupcakes with cream cheese, buttercream, and pumpkin frosting, respectively.

Then Homefries broke out the decorations and all hell broke loose.

Much fun and sugar was had by all.

And here’s the recipe for pumpkin frosting that I whipped up. Try it for all your seasonal baking needs (except tofurkey - that would just be gross (by which I mean more so than usual)).

Ingredients:

• 1/2 cup margarine
• 1/2 cup pumpkin puree
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 3-4 cups powdered sugar

Equipment: mixing bowl, electric mixer, cupcakes.

Music: World/Inferno Friendship Society - Hallowmas Live at North Six

Instructions:

1. Using the electric mixer, combine margarine, pumpkin puree, and spices in a mixing bowl until thoroughly blended.
2. Beat it powdered sugar one cup at a time until the frosting reaches the desired fluffy consistancy.
3. Spread on your choice of cakes or cookies, or take out your pastry bag (or plastic bag with a corner cut off) and go crazy.
4. Refrigerate extra for future use.

It’s spooky.