I think I’m developing a dangerous trend of upping my game every time I bake cupcakes. I broke out the patstry bag and star tip this time, and I think these may be my prettiest cupcakes yet.

The icing is all swirly, and I even added cute garnishes.

Did I mention I was frosting these at 7 am, before work? Becuase I was. That explains why they aren’t all quite perfect.

It’s the holidays, so I made Peppermint Mocha. The cake is from Vegan Cupcakes Take Over the World, and it’s the mocha modification to their standard chocolate cucpake. The frosting is the Vegan Cream Cheese frosting, but with half the vanilla added, and the difference made up with peppermint extract.

I also made Lemony Gingerbread cupcakes, also from Vegan Cupcakes Take Over the World. I used the lemony cream cheese frosting option; I have to say that I think I prefer cream cheese frostings that don’t use half butter or margarine both for taste and color (I had to tint both of these because I didn’t like the off-white tint.) The garnish is crystallized ginger.

Still…I think these might just be my prettiest cupcakes yet.