We cupcatered an office party in midtown Manhattan today. Highlights included a freight elevator and a real live water cooler. Thanks to Rebecca Bent, our lovely photographer in VCTOW, for these pretty shots.

Thanks to everyone who showed up at Moo Shoes last Thursday to celebrate with us! The lighting was bad but the cupcakes were good, and these were the least blurry of the photos we took. Did anyone else get photos?

Putting the finishing touches on cupcakes at the Moo Shoes party

This isn’t exactly the kind of music I like, it’s melodic poppy punk from the 90s and I was just too depressed in the 90s for that sort of thing. Anyway, the lyrics are cute and there is a lesson to be learned; this guy definitely needed an oven thermometer and a kitchen timer. If anyone knows these guys tell them they have a free copy of “Vegan Cupcakes” waiting for them.

Gameface - Cupcakes

I tried to make cupcakes but I had some trouble with the directions.
Yeah, I know how to read but I just couldn’t pay attention.
I saw your picture and it all came back.
I still felt hungry but I threw them in the trash.

I tried to make cupcakes but I think I did something wrong.
They came out kind of crusty.
I guess I left them in too long.
I wanted to leave them outside your front door.
I tried to make cupcakes but I’m not trying anymore.

It’s not the way it used to be.
It’s the same old recipe but it’s missing something.
I can’t understand why you got so mad and I don’t know why these things taste so bad.

I got what I deserved and I guess there’s no dessert for a guy who wants his cake but needs to learn to wait.

Pistachio Rosewater Cupcake from pensarepink.

BrasilVeg created these Chai Tea Cupcakes with a buttercream ribbon using only a pastry bag with a slit cut into it. The occasion was to celebrate Diwali, a Hindu Holiday that involves lots of pretty candles.

But please remember that if you choose to adopt a purebred cupcake, make it a rescue.

From universal remonster in Champaign, IL.

Maple cupcakes with candied walnuts are perfect for fall. Here is mine all dolled up and ready to go to the New Jersey Vegtoberfest picnic. Does everyone have plates shaped like leaves? It seems like the entirety of the internet has the exact same plates as me.

While there I discovered a non-cupcake object (NCO) that was so luscious that I have to post about it. They’re called “Potato Candy” but really they taste just like macaroons, you would never guess that there was potato in it. They were brought by Debya who apparently got the recipe years ago from Emiko at Food Fight.

Potato Candy

• 3/4 cup mashed potatoes — cold
• 4 cups confectioner’s sugar (make your own confectioner’s/powdered sugar: 1 cup raw sugar + ¼ cup cornstarch in yo’ food processor)
• 4 cups shredded, not sweetened coconut
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 4 squares baking chocolate (sweet or semisweet)

Mix potatoes and confectioner’s sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so candy will be 1/2 inch thick. Melt chocolate over hot water, do not let water boil. Pour chocolate on top of candy, cool and cut in squares. For variations, make haystacks by forming white mixture into cones 1 inch high. Allow to stand uncovered for 20 minutes. Dip base of each cone in melted chocolate. Place on waxed paper until chocolate hardens. Yields about 100 haystacks (I gave up after 60).

Doggy and Smores Cupcakes from sweetlyvegan in Florida.

“A googolplex is precisely as far from infinity as is the number 1… no matter what number you have in mind, infinity is larger.” - Carl Sagan

Webly was a tester for Vegan Cupcakes so she has a lot of cupcake photos over on her blog Fueled by Popcorn. The one that struck me the most was this vanilla one with lemon frosting, baked in an ice cream cone.

Baking your cupcakes in ice cream cones is one sure-fire way of getting attention, but there isn’t anything about it in Vegan Cupcakes, most of all because it’s sort of a crapshoot. But I think it’s a safe enough subject to discuss from the comfort of the internet.

I’m not sure if this is indeed what Webly did, but the general rules are:

1) Use vegan wafer cones with a flat bottom. “Let’s Do Organic” is one brand that makes them.

2) For support, wrap a ring of tinfoil around the cones, close to the bottom, and place them in the cupcake tin so that they stand up straight. The wrapped ice cream cones should fit snugly into their place.

3) Fill cones less than 2/3rds full. The greatest danger is that the batter will spill over and ruin everything. The second greatest danger is that the batter will seep through the cone, and so the less batter you use the less heavy it will be thus less chance of that happening.

4) And finally, if the batter looks too liquid-y, add another handful of flour. The more watery the batter the more chance it has of seeping through the cone, so defy the recipe and make the batter a little thicker, if necessary. The batter shouldn’t quickly drip from a spoon, it should be slow and lava-like.

Here’s a recipe that discusses how to do it, but I think I may have explained it a little bit better. In any case, it’s still a cute recipe.

Because kids plus vegan cupcakes cancel out all the world’s evil. These belong to dollydlux, who usually shares yummy produce recipes with us at Project Produce. Sometimes after cooking all those veggies you just need to kick back and relax with a cupcake. Behold Chocolate Cupcakes with Chocolate Buttercream!

Another vegan cupcake blog, but just for cupcakes from VCTOW. So we’re not too worried.

This is the Elvis.