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…
This Vanilla Butter Icing is super easy to whip up, easily *adaptable and goes great with cupcakes. !/3 Cup Earth Balance 1/2 Cup Icing Sugar 1 Tsp Vanilla Extract Wisk together until smooth. *You can use other extracts to change the flavour and various ingredients to change the colour depending…
New Vegan Cookbook Isa Chandra Moskowitz, author of one of my favorite vegan cookbooks ever, Vegan Cupcakes Take Over the World, has a new book Appetite for Reduction. “A simmering pot of aromatic curry bursting with color, pasta smothered in plenty of creamy pesto, a stick-to-your-ribs chili, crispy onion rings…
Can I just say how ridiculous it is when people call vegan food “fake”? I get that there are faux (chicken, beef, shrimp, etc…) products and replacements for things like eggs and butter but honestly, they’re still food. Real food. Most of them are closer to food than any of…