oh phew, he’s not scary! 
It’s Quatchi my favourite Vancouver 2010 Winter Olympic mascot! Happy Olympics to everyone, good luck to all the athletes from around the world!
this recipe for the frosting
1/2 cup earth balance vegan margarine (or use butter, or regular margarine)
3 cups icing sugar
2 teaspoon vanilla(I used 1 1/2 teaspoon vanilla bean paste)
2 Tablespoons soy milk I portioned it off giving most(about 3/4) for the brown fur, making it brown with about a 1/4 cup of cocoa powder,
add more to make it darker to your liking, you may need to add another tablespoon of milk if it starts getting too firm. I used tiny dots of food colouring paste for the face and the ear muffs. The Olympics are finally here in Vancouver, I figured it would be right for me to do an Olympic baking post, since I live in Vancouver! A lot of hand cramps later these little cuties came to be. Holy moly are they ever delicious. 
oh and good news! I got on food gawker for the first time 
SASQUATCH!
chocolate cupcakes
3 cup all purpose flour
2/3 cup cocoa powder
2 teaspoon baking soda
2 cup sugar
1 teaspoon salt
2 cup cold water
1/2 cup + 2 Tablespoons oil
2 teaspoon vanilla
2 tablespoons vinegar
mix the powders together, then mix the liquids into the powders. until thoroughly mixed.
pour in a paper lined muffin tin, 3/4 way full.
put into a preheated 350F oven on the middle rack
20-25 minutes use a test stick to ensure they are done, check after 15 minutes keep checking each minute until done.
the icing
1 1/2 cups icing sugar
1/2 cup cocoa powder
1/2 cup earth balance(lactose free margarine)
2 tablespoons of water
(add more water for a smoother consistency, adding one tablespoon at a time)
mixy mixy mixy until whipped up thick
makes 24
goblin cupcakes!
to make these, you need cupcakes to start! i used this recipe from Martha Stewart for chocolate cupcakes
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk( 3/4 cup soy 1 tablespoon vinegar)
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
350F
about 20minutes
when they are baked and cooled, cut a slice out of the top
mix up some icing and add food colouring,
I used this recipe and added some paste food colour by wilton and a teaspoon of mint flavouring
* 3 cups (6 sticks) vegan margarine, softened
* 9 cups sifted confectioners’ sugar
* 1 teaspoon vanilla extract
(half this recipe)
then put a dob of icing in the middle and stick an M&M or smartie(for us canadians) in the middle as a tongue!
squiggle some icing ontop and spread it around
slice up large marshmallows into 4, and stick onto the wet icing
dot some icing or put chocolate chips into the marshmallows
you can stop here and have cute frogs! my mom used to make these for birthdays when i was a little kid!
but for halloween add almond slices for teeth!
spooky and delicious!
mocha cupcakes
yummy yum though. Completely sugary delicious
RECIPE!
Mocha Cupcakes:
12
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk
1/2 cup strong brewed coffee
1/2 cup earth balance vegan margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
Position a rack in the middle of the oven and preheat to 350°F. Spray muffin pan or line with papers. Fill cups up 3/4 of the way full. Bake for 17-20 min.(mine done at 17)
Buttercream:
2 cups (230 grams) icing sugar
1/2 cup (113 grams) earth balance vegan margarine
1 teaspoon pure vanilla extract
2 tablespoons coffee
wait until the cupcakes have cooled completely or the icing will melt off.
I pop them in the freezer for less of the wait.
I filled them from the bottom like I did in this post.
these are really moist and tastyyy good with a morning coffee.
easter friday
.jpg)
I made a bear cake, based on a drawing the boyfriend did, with the leftover fondant and cupcakes.
he’s lumpy, but cute, and I made him some berries. which turned out better than him some might say..jpg)
berries!.jpg)
here is his body that is hidden under that fondant shell.jpg)
here he is in the fridge with his buddies waiting to be eaten. :O!.jpg)
—–
PUMPKIN CUPCAKES
using this recipe, tasty and good for you.
Filled of course, and sprinkles for the child-like charm I so enjoy in everything.
Cream cheese icing, is so easy to make, I don’t really like it all that much but it is SO easy to make. first time making it, no troubles.
Ingredients
* 1/4 cup (50 mL) canola oil
* ½ cup (125 mL) molasses
* 1/4 cup (50 mL) brown sugar
* 2 cups (500 mL) pure pumpkin purée
* 2 eggs
* 2 ½ cups (625 mL) whole wheat flour
* 2 tsp (10 mL) ground cinnamon
* 1 tsp (5 mL) ground cloves
* ½ tsp (2 mL) ground nutmeg
* 2 tsp (10 mL) baking soda
Icing
* 1 pkg (8 oz/227 g) plain light cream cheese
* 1/3 cup (75 mL) icing sugar
* 1 tsp (5 mL) vanilla extract
* Orange sugar sprinkles (optional)
Directions
1. Preheat oven to 375º F (190º C).
2. In a large bowl, mix wet ingredients together.
3. Add dry ingredients and mix until just combined.
4. Pour into lined or greased muffin tin. For mini cupcakes, bake for 15 minutes; regular cupcakes require 25 minutes.
5. Meanwhile, mix together icing ingredients using an electric mixer.
6. Spread icing on cooled cupcakes and top with sprinkles. Keep refrigerated.
Filling! If they weren’t in papers I’d fill from the bottom. Just cut a cone shape out of the cake and pump it deep full of icing. Put the cake back and ice that cupcake. You can use more or less icing, I used a lesser amount for the healthy factor.
