Get all your ingredients together:

<b>Cupcakes</b>

Get out a medium sized bowl and mash both bananas in the bowl (yes, I used my hands)

Add 1/2 cup OLIVE OIL and stir with a fork

Add ½ the package of cake mix and mix well (but not too much!)

Add ½ cup of hemp bliss (shake it well before you add) and mix well, then add the rest of the cake mix and another cup of hemp bliss or until the consistency mixes really thick (like a thick, thick brownie).

Pull out your muffin tin (12 muffins) and place cupcake sleeves in it, using a spoon to fill them with the cupcake mixture, making sure they’re even. You’ll notice the cupcake mix is SUPER THICK. They rise a little, but hold their cupcake form without running into one another.

Put muffin sheet in oven for 20 minutes and CHECK with a tooth pick. Depending on your oven it might only take 15 minutes, but mine took around 28 minutes and they’re still a little gooey. It takes longer because of how thick they are.

Once cooked, pull them out and put them on a wire rack to cool. I don’t have a wire rack so I left them in the tins. I had to run out and pick up my partner, so they sat for about an hour before I got to ice them.

<b>ICING</b>

(Note: I eyeball this entire process, and did everything that I could while the cupcakes were baking. Also note that earth balance, when it’s warm, doesn’t hold it’s shape very well and gets oily, so a super thick icing is needed to keep its shape)

Get out a big bowl and put approx. 1 cup of soft earth balance in it.

Dump in around 2 cups of icing sugar (you’re going to need more than this, but it’s a good place to start).

Mash them together with your hand-monster mash.

At this point you’re going to wash your hands, find a table spoon, and mix in as much icing sugar as you like to ALMOST get the consistency you want.

Take out three bowls and eyeball 1/3 of the icing into one of the three bowls

Add a little more icing sugar to the icing in the big bowl. Once mixed split the remaining icing into the other two bowls remembering which one has less icing sugar.

Take one of the bowls of the thicker icing sugar and put it back in the big bowl, adding drops of food colouring to your liking and mix

(I’d start with the lighter tones so you can reuse the bowl without washing in between mixes). Do this until you have two colours.

I decided to make a cocoa-based icing because the food colouring had parabens in it. Parabens are very controversial over here and one of the calendar girls is anti-paraben. So these are for her and others. I mixed in about 1-2 tablespoons of cocoa into the softer icing to make the cocoa one.

Now that you have the three icings all you have to do is either put the icing in a piping bag or wax paper diy piping bag (mine all broke because the icing was so thick, so a more pro piping bag would work) OR just hand mold it on! Once the icing is on decorate with your hallowe’en trinket, like these eye-balls!

You’re ready to serve your horrorcakes! Enjoy!

xo