The colors don't show up too well in the picture, but the cupcakes turned out a very dark moss green (oops, too much food coloring and I should have used the brighter green but life goes on) and the frosting is a light green (I used the same moss green food coloring so the frosting wouldn't clash with the cupcake). I haven't yet bit into one of these little gems but I am looking forward to dessert after our Shepard's Pie dinner tonight. I found a vegan slow cooker recipe book and couldn't resist trying the recipe out for St. Patrick's Day.
The cupcake and frosting recipes are both from The 100 Best Vegan Baking Recipes by Kris Holechek.
The Shepard's Pie I am making is from The Simple Little Vegan Slow Cooker by Michelle Rivera.