I was making these cupcakes for the Vegan Bakesale happening this afternoon, and since it is a benefit for the Laurel Elementary School gardening program, I decided a garden theme would be appropriate. The cupcake base is a Carrot-Zucchini Muffin (from Colleen Patrick-Goudreau’s The Joy of Vegan Baking), and is certainly moderately healthy (it has veggies in it!!). I threw together the frosting (sorry I don’t have a recipe to share, I didn’t measure this time!) with Earth Balance and Tofutti Cream Cheese as the creamy base, with vanilla extract, powdered sugar, and cocoa powder whipped in. I sifted regular cocoa powder on top of each cupcake, along with a sprinkling of Black Cocoa Powder to make the top look like rich dark soil. We then plunked our Marzipan veggies on top and called it a day. Hopefully they’ll be a big hit at the bakesale!
The vegetables are made from Marzipan! They are fully edible, although perhaps too cute to really eat. It took a loooooong time, but Julie, Sari, and I made 20 tiny vegetables (and an apple…) out of Marzipan that we dyed with food coloring. It was like making little sculptures out of modeling clay, except you get to eat them afterwords. It was really fun to make them, and we got quite carried away making different shapes. We made peas in a pod, carrots, string beans, tomatoes, radishes, lettuce, purple cabbage, eggplants, apples, and my favorite which was the stalk of brussels sprouts!