My first foray into vegan baking was a smashing success thanks to Vegan Cupcakes Take Over the World. This is a fabulous little book for vegans and non-vegans — so long as you want to make some seriously kick ass cupcakes, this is a perfect guide!!
It’s preaching to the choir to say that these cupcakes actually taste BETTER than traditional ones. Those who have tried vegan baking know what I’m talking about, and those who haven’t will always be skepitcal until they bite into a perfectly soft, smooshy, creamy chocolate cupcake with vanilla buttercream frosting.
[Please excuse the lack of natural light in these photos. It was after 10pm but the time I finished and in February in Cambridge, MA, natural light exists only between 8am and 4pm on days when it’s not snowing.]
I was so impressed by how easy these cupcakes were to make. The ingredient list was short, simple and most of the stuff I already had in my pantry. The only ingredients I needed to purchase was more confectioner’s sugar, high quality vanilla and really, really high quality cocoa powder. Trust me on this when I say that quality matters here, especially with the chocolate. Having the really good stuff made these decadent!
Vegan adventures in cooking continue to go really well and I am so impressed by how far vegetarian and vegan cooking has come. I still suffer from the 1970s impression of alternative cooking when things looked and tasted like wet cardboard. Never have I been so happy to be proved so wrong!
What’s up next? I think this Mexican Chocolate Cake is coming with me to a potluck on Sunday night.
[More pics of yummy food and more are up at Flickr…]