What do you do when it's your turn to bring snack and you ate the last egg for breakfast?
Bake vegan cupcakes!
A few months ago I borrowed Vegan Cupcakes Take Over The World from the library and got inspired. After all, these are the perfect treats for the kosher home: parve (i.e. made without any dairy or meat) and so can be served after either spinach-cheese quiche OR roasted chicken.
Since I had long ago returned the cookbook to the library, I used the Dairy-Free Chocolate Cake (Vegan) recipe from the 1997 Joy of Cooking (p. 932), poured the batter into cupcake liners and baked them for 20 minutes.
I then frosted the cupcakes with Joy's Chocolate Sour Cream Frosting (p. 1004), melting some cinnamon chips with the chocolate. I sprinkled the tops with chocolate nibs and extra cinnamon chips.
PS They were a big hit!