So…this year instead of giving birth to a human being I am faced with celebrating said event with a party.  Don’t get me wrong this is a blessed event and we are going to have a ball but I admit I have been REALLY nervous about it sucking.

I don’t want the wee one to look back at the photos and wonder why mommy didn’t care enough to do a decent job.

Luckily, Michelle has been there to talk me off the ledge.

I’ve taken a lot of inspiration off of this site:
http://justjennrecipes.com/

For a really good laugh check-out Jenn’s “Star Wars” party. 

http://justjennrecipes.com/foodbuzz-24×24-the-ultimate-star-wars-party/2010/10/04/

I’m not going to get that fancy so to this end I think that I have finally finalized the menu:

1)  Mini pizzas (make your own bar)
2)  Pates, cheeses, bread etc.
3)  Red Velvet Cupcakes

Here is the recipe that I’m going to try out for the cupcakes.  Fingers crossed.

http://macandcheesereview.blogspot.com/2008/02/vegan-red-velvet-cupcakes.html

Vegan Red Velvet Cupcakes

Adapted from Vegan Cupcakes Take Over the World and my Aunt

Makes about 22 cupcakes

Update: Because some commenters are concerned about the vegan-ness of red dye, let me clarify: some, but not all red food coloring is made from insects. Cochineal/Carmine is made from beetles (sometimes labeled E120). Red #40 is derived from coal. If you’re concerned about ingredients in red dye being vegan or not, just read the label.

Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract

•Add vinegar to soy milk, and set aside to curdle.

•Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

•Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.

•Pour liquid ingredients into the dry ingredients, and mix.

•Fill cupcake liners ¾ full.

•Bake in a preheated 350° oven for 20 minutes or until done.

Frosting

½ cup margarine, room temperature

½ cup Tofutti Better Than Cream Cheese, room temperature

2 teaspoons vanilla extract

4 cups confectioners sugar

•Cream margarine, cream cheese, and vanilla extract.

•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.

•Frost cooled cupcakes.

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