Cupcakes

1. Preheat the oven to 350F and line a cupcake pan with baking cups.
2. Sift and mix all the dry ingredients together into a large bowl. Set aside.
3. Whisk all of the wet ingredients together, then pour into the dry ingredients, mixing until smooth.
4. Spoon the batter into prepared cupcake pan, about two thirds full for each.
5. Bake for 22-24 minutes or until the cupcake slowly springs back when pressed with a finger.
6. Be sure to completely cool before frosting.

Candy Corn

1. Mix the first three ingredients together in a bowl until it becomes a crumbly dough. Transfer into a Ziploc and smush around into a smooth ball. Remove from the bag and separate into three parts. Add some turmeric to one third, and carrot juice into another. Massage each, one at a time, until uniform, adding as much as needed. Make sure to do one color at a time and wash your hands in between handling to prevent mixing. If the coconut butter starts to become to liquidy, set in fridge for 2-4 minutes to set for handling.
2. Roll balls into skinny strips—the skinnier the strips, the smaller the candy corn. Press together side by side. Set back in the fridge to stiffen if needed. Cut into triangles (see photo).
3. Store in the refrigerator as these melt easily.

Assembly

1. Decorate the oreos prior to placing onto the cupcakes. To decorate, use frosting to stick the ingredients. The dates are the whiskers, the goji berries the nose, dried mango and cacao nibs the eyes, and candy corn as the ears.
2. Remove the baking cups from the cupcake (optional), top with frosting (once cooled), then add the completed oreo cat on top
3. Store in a cool spot if not serving immediately.