I know I’m a day late and a dollar short with my Halloween post, but I put these cupcakes together last weekend for a vegetarian potluck and havent had the time to post until now. I think that we can all agree that, however tardy, these cupcakes are absolutely adorable. The cake is a ginger spice cake (which I recently found out was one of my boyfriend’s favorites), and I topped it off with a classic vegan cream cheese frosting. The best part about the spice cake is that it’s completely oil-free. It could always be served with a similiarly oil-free frosting, but I wasn’t going to subject an entire room of people to that kind of cooking. If I were going to do this cake oil-free, I would probably just use a light dusting of powdered sugar.

Let’s talk about how freakin’ adorable those little bat toothpicks are. They came as part of a cupcake wrapper/toothpick combo that I picked up at the craft store. They were having some kind of ridiculous 60% off sale, so the perceived value on this particular item was pretty high. The recipe for ginger spice cake can be found after the jump, and I promise that I will do a better job of posting Thanksgiving recipes well in advance of the actual holiday.Ginger Spice Cake

if you make these as cupcakes, they will only take about half the time, and the recipe yields 12 cupcakes.

1/2 c. molasses

1 c. applesauce

1 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking powder

1/2 tsp. baking soda

1 3/4 c. flour

1 tsp ginger

Mix together the applesauce and molasses, then whisk in the spices.

Combine the flour, baking soda, baking powder in a seperate bowl. The best thing to do would be to sift them all together.

Add half of the wet mixture to the dry mixture and incorporate, than add the other half. The batter will be pretty thick. It’s the molasses.

Bake at 350 degrees for 30-45 minutes.