These Cupcakes, from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero, are delicious all on their own AND make a delicious base cupcake for many variations. Ingredients 1 cup soy milk 1 tsp. apple cider vinegar 1¼ cups all-purpose flour 2 Tbsp. cornstarch ¾…
I watched Jamie Oliver make these on TV last weekend and they looked super cute and tasty and easy to veganize, so I looked up the recipe HERE and whipped up a batch of my own. Ingredients cupcakes 200g Butternut Squash 175g light soft brown sugar The equivalent of…
Pink Lemonade Cupcakes Makes 12-18 cupcakes Ingredients 2 1/2 cups flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup plus 2 tablespoons vegetable oil Egg Replacer ( Equivalent of 5 large eggs ) 3/4 cup thawed frozen pink…
I didn’t let the heat get in the way of my cupcake craving this afternoon. I flipped through Vegan Cupcakes Take Over The World, and fired up the oven and the AC. The only changes I made were using fresh cherries instead of frozen and candied. The Basic Chocolate…
One of my resolutions this year was to subscribe to Food and Wine magazine. To my joy, this month’s issue had a handful of vegan recipes. I made these cupcakes for a dinner party yesterday and I thought they were a brilliant success. My frosting didn’t thicken as the recipe…