Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegan margarine (80% fat is best), softened to room temperature
1 cup organic unbleached sugar
1/4 cup applesauce
1/2 cup non-dairy yogurt
1 teaspoon vanilla
3 ounces non-dairy chocolate, melted (optional)
1/2 cup soy milk (or other non-dairy milk)
Frosting Ingredients
3 cups prepared white vegan frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple, or orange), licorice shoe strings (variety of colors)
variety of round candies for eyes or spots
Directions
Preheat oven to 375 degrees.
Line 24 muffin tin cups with paper liners.
In a large bowl, whisk together the cake flour, baking powder, and salt.
In a stand-alone mixer or using a handheld electric mixer, cream the margarine and organic unbleached sugar until light and fluffy.
Add the applesauce and soy yogurt, mixing thoroughly.
Add the vanilla and beat to combine.
If making chocolate cake, add the cooled, melted chocolate and mix well, then add in soy milk.
Gradually add the flour mixture into the margarine mixture and mix until just combined.
Pour the batter into the prepared tins and bake for 20 minutes.
Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar.
Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs.
Use round candies for eyes and mouth.
If desired, round candies can be placed on cupcakes for a spotted caterpillar.
Perfect with Vegan Vanilla Frosting