I’m at it again! I’m on a huge pumpkin kick. Behold: pumpkin maple scones, which I have talked about before but which came out much prettier than usual
And vegan pumpkin mocha cupcakes, which are super easy to make. Take your favorite chocolate cake mix, add coffee instead of water, and add pumpkin instead of oil and eggs. 1/4 c pumpkin = 1 egg. The icing was made with unsalted margarine, cocoa powder, and powdered sugar. It started to separate in the bag as it got warm, so I would recommend chilling it a bit before piping it. That’s the opposite of how you would normally pipe icing, but the margarine has a much lower melting point.
Wow they both look so good. Where do you live, I’m coming over! You have almost inspired me to get baking again myself. But I’m doing one thing at a time. Focusing on getting my exercise regime and healthy diet down first. Then expect some picture of my own. Love your baking. Keep posting pictures.
