For Jacqui's birthday last week, I made vanilla cupcakes in pink and red silicone heart molds and topped them with chocolate peanut butter frosting. Both recipes came from The Joy of Vegan Baking, an excellent cookbook that I regularly read, if not use. The cake was soft and springy, and not too sweet. The frosting was a little decadent, and a little like Reese's pieces in spreadable, vegan form.
Surprisingly, the recipes turned out well (other than my overfilled and overflowing cupcake molds) considering my lack of measuring spoons and cups. The recipe, which claimed to make 10-12 cupcakes, made 16 (and could have made more if I hadn't overfilled those 16).
Jacqui and Fiona decorated the cupcakes with vegan sprinkles that I bought some time ago from veganessentials.com. I wish I had gotten some photos of them decorating, but I was busy frosting to keep up with their sprinkling, and didn't get any action shots.