When I first laid eyes on the Creepy Cute Palette, I was instantly drawn to it since it's unlike anything else I own. And of course, I knew it would be a perfect palette for me to try and review here on The Vegan Spy.

Those tantalizingly pink sweets pictured above aren't just props...they're actually homemade Glazed Yeast Doughnuts with Pink Pitaya Frosting I made to go along with this adorable palette and keep all you foodies thoroughly entertained. 

The Strobe Cosmetics Creepy Cute Eyeshadow Palette, $35, vegan and cruelty free, is filled with eight matte neon pastel shadows. They are all incredibly soft and crazy pigmented. I find that the shades show up on the eyes almost exactly as they appear in the pans, which is really awesome.

"Tombstone"- A true gray- As described, it's a quintessential matte gray eyeshadow, ideal for blending out cool toned smokey eye looks. It's beautiful as eyeliner too!

"Planchette"- A lavender- Purple is one of my absolute favorite eyeshadow colors, so I am thrilled to add this soft pastel lavender to my collection. It is a stunning subtle transition shade with deeper heliotrope shades.

"Creep It Real"- The perfect minty green- This is such a fun tropical shade. It pairs beautifully with Strobe Cosmetics Single Eyeshadow in "Azura" for a magnificent monochrome teal moment.

"Cold Shoulder"- A sky blue- If Tippi Hendren in The Birds had her own eyeshadow, this would be it! Such a perfect pigmented 60s blue.

"Strawberry Milk"- A creamy baby pink- I love this as an unconventional blending shade. I also used it mixed with "Third Eye" as an understated blush, 

"Tank a Hint"- A soft chartreuse- I never knew I needed a matte neon green eyeshadow until this one. It is so much fun, and I love pairing it with Strobe Cosmetics Single Eyeshadow in "Vigor", which is a metallic neon green.

"Void"- The blackest black- This is such a good dark true black eyeshadow! Like "Tombstone", it's also perfect as eyeliner.

"Third Eye"- A soft tangerine- Somehow "Third Eye" looks great with both warm and cool toned eye looks. I also love using this shade blended out as blush for a soft peachy glow.
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​Because I was so enamored with the pastels in the Little Twin Stars Palette, I was inspired to create an accompanying recipe featuring the pink and blue from the collection. Enter my pink velvet cupcakes with blue kiwi frosting. I used natural vegan ingredients to create the colors, and I am so thrilled with how they turned out!
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Ingredients
1 cup vegan butter, softened (+ 1 cup for frosting)
1 1/2 cups organic sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract (+ 1/2 teaspoon for frosting)
1 teaspoon beetroot powder and/or natural pink food coloring
2 1/2 cups all purpose flour
1 teaspoon baking powder
​1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk 
16 oz powdered sugar
1 kiwi, puréed and strained (this should yield about 1.5 tablespoons green kiwi juice) 
1/2 teaspoon spirulina powder or natural aqua food coloring
vegan pastel sprinkles (optional)


Directions
Preheat oven to 350°F. Line a mini muffin pan with teensy weensy paper liners (I opted for bubblegum pink which faded to a pastel peach color in the oven). 

Using a standing mixer or large mixing bowl with hand mixer, cream together 1 cup vegan butter with 1 1/2 cups sugar. Add in 1/2 cup unsweetened applesauce (this is our miracle healthy egg replacer), 1 teaspoon vanilla extract and 1/2 teaspoon beetroot powder and/or natural pink food coloring until you reach the cutest shade of pink. For natural food coloring I like the "Nature's Colors" set from India Tree. Another great option is pink pitaya (dragon fruit) powder. This is the wet mixture. 

In a separate bowl, sift together flour, baking powder, baking soda and salt. This is the dry mixture.

Slowly add the dry mixture to the wet mixture, alternating along with 1 cup non-dairy milk until smooth.

​Spoon slightly less than a tablespoon of batter into each lined mini muffin cup. Bake for 15-20 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Now it's time for that super fun kiwi frosting. In a standing mixer or large mixing bowl with hand mixer, cream together the remaining 1 cup vegan butter with 16 oz powdered sugar (which is really 2 cups but I always list it as 16 oz since that's how it is listed on the bag or box of powdered sugar). Add in the remaining 1/2 teaspoon vanilla (or more to taste), plus the kiwi (juice) and spirulina powder or natural food coloring. If the kiwi makes your frosting too runny, you can always add a bit more powdered sugar to thicken it up. Chill the frosting until the cupcakes are completely cool and ready to frost.

For my frosting technique, I used a piping bag and large star tip in a circular motion on each cupcake. You can also go old school and simply spread frosting on with a knife. Optionally, top cupcakes with celestial pastel sprinkles.

​Thanks so much for reading. Enjoy!

I absolutely loved the Feline Fancy collection that Sugarpill released last year, so I was very excited to see they had teamed up with Sanrio Little Twin Stars to create another vegan palette, this time filled with unique pastel colors. 

AND for those of you that only come here for the treats, I also made a recipe for these adorable Pink Velvet Cupcakes with Blue Kiwi Frosting, inspired by the eyeshadow palette.

Now back to the makeup. Unlike the Feline Fancy collection, the shades in this palette are exclusive to this collection and will not be released individually. The full Sugarpill Little Twin Stars Makeup Collection, $79, also includes two matte-to-sparkle liquid lip colors and an adorable keepsake makeup bag which is only available with the full collection. 
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The Sugarpill Little Twin Stars Eyeshadow Palette, $38, comes with six eyeshadows (two foiled, two frosted, one sparkle and one matte). Once again, Sugarpill totally nailed it with their amazing packaging and killer formulas. In playing with them, I learned that the foiled and sparkle shades work best when applied with fingers or with a dampened brush. All of the shades are truly unique and unlike anything else I have.

Why have one coffee shake recipe when you can have two? This one features my new favorite flavor from Nadamoo!: Caramel Cold Brew & Cookies (otherwise known as "The Three Cs"), topped with melted Cocomels and crushed cookies.
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Now truth be told, I didn't get the buzz about coffee until this year (gasp). BUT I recently started frequenting my local coffee shops, and I think it's safe to say I'm a convert. As such, I figured it was about time I made a recipe featuring those magic beans.

Lately I've been drinking Canyon Coffee, and I immediately thought of incorporating the smooth caramel flavor of their Tatama blend into a sweet and creamy shake, along with So Delicious' ridiculously perfect Cold Brew Coffee ice cream.
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Ingredients
1 pint vegan coffee ice cream (I used So Delicious Cold Brew Coffee)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk 
1/2 cup ice
1-2 tablespoons maple syrup (optional)
vegan whipped cream
pinch of cinnamon
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Directions
Blend together ice cream, coffee, non-dairy milk, ice and optional maple syrup until velvety smooth.

​Pour into glasses and top with vegan whipped cream and a sprinkle of cinnamon. It's that simple. Enjoy!
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The chain we all love to hate is at it again with a new "Crystal Ball Frappuccino", a "mystical, turquoise peach infusion blended beverage topped with peach flavored whipped cream and one of three different candy gems that reveal your fortune." This was super easy to veganize with real fruit, coconut milk and a little spirulina for a touch of turquoise magic!
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Ingredients
1 cup frozen peaches
1 frozen banana
1 1/2 cups non-dairy milk (I used So Delicious Unsweetened Coconutmilk)
1/2 cup tropical fruit juice (I used orange peach mango juice)
2 tablespoons agave
1 teaspoon vanilla
1 teaspoon spirulina or E3Live Blue Majik
1 cup ice
coconut whipped cream
colored sugar sprinkled on top 

The first time I tried Unreal's Crispy Quinoa Gems I immediately thought of making veganized "M&M" cookies! You know, like the ones we all used to get from the mall food court growing up...but SOOO much more perfect. ​🍪
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Still don't know what to fill your little bunny's basket with? These are just some of the many vegan candy options for Easter! I found these cuties around local shops in NYC like Confectionery!, Haymaker's Corner Store, Orchard Grocer, and Riverdel Fine Foods, as well as larger stores like Kroger, Meijer and Target.

Now that Sweet & Sara is no longer, I will greatly miss their handmade vegan candies, including the epic Skipper Chocolate Marshmallow Rabbits, and Sugar Coated Marshmallow Bunnies & Chicks!

For a vegan alternative to the tradition of egg-dying, I love [THIS] idea from Organic Authority for dying vegan marshmallows from Dandies or Trader Joe's! For more Vegan Easter tips and suggestions, I highly recommend Your Daily Vegan's [GUIDE]! She covers everything you could ever want to know about celebrating a cruelty-free Easter in style.

I'm back on the cupcake train with my mini pink lemonade cupcakes! I recently celebrated my birthday and thought it would be fun to mix it up with some lemony goodness. Truth be told, I've always loved having lemon cake for my birthday, not just because it's delicious but because it's such a not-your-average birthday cake flavor! These were an absolute hit with my friends and family, and I'll definitely be making these again soon...perhaps for a perfectly sweet and sour Valentine's Day treat? 🍋​💖
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Ingredients
​3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter (+1 cup for frosting)
2 cups organic granulated sugar 
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 tablespoon lemon zest (+/- 1 teaspoon for frosting)
1 cup non-dairy milk
2 tablespoons lemon juice (+/- 2 tablespoon for frosting)
16 oz powdered sugar
pink natural food coloring (optional)

Directions
Preheat oven to 350°F. Line a mini muffin pan with paper liners (I went for a sunny yellow). 

In a large mixing bowl, whisk together the flour, baking soda and salt. This is the dry mixture.

In another mixing bowl, combine 1 cup vegan butter with granulated sugar, and gradually add in applesauce, vanilla, lemon zest and milk until well incorporated.  Slowly add in the dry mixture until you have a divinely smooth, seriously lickable batter.

​Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

​For the frosting, using a standing mixer or hand mixer, whip remaining 1 cup butter, gradually adding in powdered sugar until smooth and creamy. To suit your discerning flavor palette, add approximately 2 tablespoons of lemon juice and 1 teaspoon of lemon zest (trust your taste buds on this one). Since I can't get enough of millennial pink lately, I added in a drop or two of pink natural food coloring to complete the pink lemonade look. You can also add yellow natural food coloring for a traditional lemonade vibe.

I used a piping bag and large star tip for my signature swirls. You can also simply spread frosting on with a knife. Enjoy!
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After having so much fun making Triple Chocolate Peppermint Marshmallow Cookies last year, I knew I wanted to come up with something new this year with Dandies Peppermint Marshmallows. Take a trip with me to the magical Peppermint Forest and delight in these super decadent chocolatey cupcakes!
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Ingredients
2 oz bittersweet chocolate, finely chopped
1/4 cup Dutched unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup applesauce
1/4 cup vegetable oil
1/4 cup non-dairy milk (+ 1-2 tablespoons for frosting)
1 teaspoon pure vanilla extract
1/2 cup mini vegan chocolate chips (optional)
6 tablespoons aquafaba (liquid from a can of chickpeas)
5 oz (1/2 bag) Dandies Peppermint Marshmallows
1/2 teaspoon coconut oil
1 cup vegan butter
16 oz powdered sugar
pink natural food coloring (optional)
crushed peppermint candies (optional)
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Directions
Preheat the oven to 325°F. Line a mini muffin pan with paper liners (I opted for festive gold ones). 

In a large mixing bowl, pour hot coffee over the finely chopped chocolate and stir with a heatproof spatula until melted. Add in the cocoa powder and brown sugar and mix until smooth. Let cool to room temperature. 

Meanwhile, in a separate mixing bowl, whisk together the flour, granulated sugar, salt and baking soda. 

To the cooled chocolate mixture, add the applesauce, vegetable oil, non-dairy milk and vanilla and whisk until smooth. Now, gradually add in the flour mixture until well incorporated. Optionally, fold in mini chocolate chips with a spatula. 

Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Now for the frosting, start by whipping the aquafaba until fluffy peaks form. Meanwhile in a microwave safe bowl, combine coconut oil and marshmallows. Microwave in 30 second intervals, giving a quick stir in between until fully melted. Add the marshmallow mixture to the aquafaba meringue and whip together until smooth. Set aside.

In a separate bowl, whip vegan butter and gradually add in powdered sugar until creamy. Add in marshmallow aquafaba mixture until well incorporated. Optionally, add in natural vegan food coloring for that extra pop of pink.

For fancy swirls as pictured, pipe on frosting with piping bag and large star tip. Otherwise, dantily spread frosting on with a knife. For an added touch of holiday flair, sprinkle crushed peppermint candy on top. Enjoy!