gingerbread cupcakes with lemony cream cheese frosting
These are my favorites by far of all the vegan cupcakes that are taking over the world that I have made so far. This is a batch-and-a-half since it's for my lab potluck and my family thanksgiving. But I had to make four big ones since I ran out of little cupcake papers.
Tomorrow: two pies. I've never made a vegan pumpkin pie before. It is for the family so it needs to be as traditional as possible. I am planning on going the cornstarch route rather than the tofu route. Is this a horrible mistake? Discuss.