For Christmas, I received the cookbook "
Vegan Cupcakes Take Over the World" from my fiance and all the baking tools needed to get started with my world conquests.After much drooling, my mom and I settled on red velvet with velveteen frosting and cookies and cream cupcakes for the inaugural adventure. Now, mind you, I've eaten plenty of tasty (and a few not so tasty) vegan cupcakes before, so I wasn't too afraid of the results. BTW, the chocolate with peanut butter frosting vegan cupcakes at
Seward Coop in Minneapolis are DIVINE and
Cupcake needs to expand its current 1 vegan offering (chocolate/chocolate) and have them in stock! Maybe I can inspire Cupcake with a photo of my inaugural vegan cupcake conquest. I introduce you to Vegan Cupcakes Take Over the World's Cookies and Cream Cupcake (nom!):
The cupcakes were easy to make and the frosting was best a little chilled, but close to room temperature. I really don't like buttercream frosting (it feels and tastes a little too much like eating butter straight from the dish), but the vegan buttercream with my slight hand with the powdered sugar was just the right touch for the cupcakes in my opinion. Oh no, there is an army of vegan velvet cupcakes forming.....
If you like cupcakes, you will love "
Vegan Cupcakes Take Over the World."
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