Day 30: Treat Vegan Dracula Cupcakes

For cupcakes:

2 c all purpose flour

1 c sugar

1 tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp ground ginger

1 tsp ground nutmeg

½ tsp ground cloves

½ tsp ground cinnamon

1 c canned pumpkin

1 c canned coconut milk

½ c coconut oil

2 tsp apple-cider vinegar

1 tbsp pure vanilla extract

To make:

 Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners. Combine all dry ingredients and set aside. Mix wet ingredients in a separate bowl. Slowly blend into dry ingredients. Stir until blended. Pour batter into cupcake liners, about 3/4 full. 

Bake 18-20 minutes or until toothpick comes out clean. Allow to cool.

Vegan Cream Cheese Frosting:

1 container Tofutti Better Than Cream Cheese

1/2 c soy margarine

2 c powdered sugar

1 tsp pure vanilla extract

1 1/2 tsp lemon juice

To make:

Combine margarine and cream cheese until smooth. Slowly add powdered sugar, then vanilla, and lemon juice. Mix until fluffy, frosting texture is achieved. 

Once cooled, frost and garnish with candy corn, gingersnap cookie, and all natural beet food coloring.