O tiny treat, my dear cupcake!
I turn the pages in a daze.
A million options—what to bake?
Lime? Or ginger? Which should I make?
Perhaps hot cocoa, stirred with maize?
O tiny treat, my dear cupcake!
Petite gateau, make no mistake,
Although adored in myriad ways,
Of all those options, now I’ll bake
Pumpkin, with smallest chocolate flakes.
One dozen sweets rest in their trays.
O tiny treat, my dear cupcake!
My icing pools in glist’ning lakes.
It’s time to drizzle gooey glaze.
A million options; one I’ve baked.
At last they’re done, so let’s partake
Of darling sweets in rich arrays.
A million options, but I’ve baked
That tiny treat, my dear cupcake!
It’s really supposed to be autumn by now, even if it is 80 and sunny here. Case in point--my favorite market has a huge (think 18 feet tall) pile of pumpkins out on display. Actually, there are lots of kinds of winter squash out there—mostly pumpkins, though—and I just get into a harvest-y fall mood each time I go grocery shopping. I want to make whole meals themed around orange foods.*
But it’s pumpkin cupcakes that are featured here today. In case you haven’t caught on yet, I’m a big fan of Vegan Cupcakes Take Over the World. That’s where I found the recipe for these pumpkin cupcakes and the cinnamon icing that tops them. They’re yummy, and definitely worthy of being immortalized in verse.
*In more orange tastiness, I bought a bag of persimmons in order to make the Persimmon Bread developed by the Fatfree Vegan. You can find her recipe at http://blog.fatfreevegan.com/2007/11/persimmon-bread.html And stay tuned for next weekend’s entry, which may feature surprising black and orange dishes from Halloween dinner.
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