In my quest to broaden my baking horizons, I ordered Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule, just because of its awesome title. Now, I’m of the belief that baked goods must have full-fat everything, so call me a skeptic.
Surprisingly, there’s not too much difference between my normal cupcake recipes and vegan ones. Instead of buttermilk, eggs and oil, I used canola oil and soy milk curdled with a little apple cider vinegar.
The cupcakes baked up beautifully. They were so dark and shiny…my baking cocoa of choice is Double Dutch Dark Cocoa from King Arthur Flour.
The frosting required some special ingredients. I used Earth Balance margarine and shortening along with my vanilla extract and powdered sugar.
My taste testers, cupcake aficionados aged 3 and 8, thought the finished product was fabulous. But, they are children and anything with a ton of frosting on it is fabulous. The adult jury is still out on these.
I am still on my quest for a tasty vegan cupcake recipe…