Since the kids just don't get enough sugar around Halloween, we decided to whip up a batch of mini cupcakes.  Sophie took some with her to a Halloween party, but I wasn't disappointed that we had a bunch leftover for our house.


This was the first time I tried making mini-cupcakes, and I think they might be my new favorite thing.  Instead of making a single batch of 12 cupcakes, the same amount of ingredients made 48 mini cupcakes.  So when you polish off two mini cupcakes, it's practically like dieting because you've only eaten the equivalent of half of a regular cupcake.  And who ever eats just a half cupcake.  No one, that's who.


For this batch, I made two recipes from the Vegan Cupcakes Take Over the World cookbook (big surprise).  I baked each batch for 7 minutes and they turned out perfectly.

Also, because they are small, you don't feel too bad letting your kids eat them at any time of the day.  Say, for example, breakfast.  Here are the kids eating a nutritious breakfast on Halloween, trying to look scary:


Here Sophie is trying to get in her Daily Recommended Allowance of sprinkles.  Which according to her, can be measured by the handful.


Print it: Basic Vegan Chocolate Cupcake, Vegan Fluffy Buttercream Frosting

Side note: Even if you are not vegan or avoiding dairy, these cupcakes are delicious and very easy to make.  I'd highly recommend them.