I'm really happy about a vegan recipe! Yeah! Vegan cupcakes are the best. There are a lot of weird cupcakes in that "Vegan Cupcakes Take Over the World" book... like Pistachio Rosewater and Margarita and Green Tea (I still want to try them, though). A really good variation on the chocolate cupcake you made is to add crushed Oreos to the batter, and then make a cookies'n'cream frosting from lots of powdered sugar, equal parts vegan margarine and vegetable shortening, crushed Oreos, vanilla, and a little soymilk or water to thin it out a bit.
Visit:
ReplyDeletehttp://www.theppk.com/veganbaking.html
-Great tips on vegan baking!
ALSO: http://www.nytimes.com/2009/03/08/magazine/08food-t-001.html?ref=magazine
ReplyDeleteGluten free pancakes! Lactose free too if you can. I have a tender tummy.
ReplyDeleteAlaric
Hello Lisa Lewinski... :)
ReplyDeletejust kidding I know your real name.
ANYWAY you should make our clover thingies and the fig things and the tart we made up it was SOOOO goood. Looking 4ward 2 seeing you 2day!
Do you keep your vinegar in the fridge? That's weird.
ReplyDeleteI'm really happy about a vegan recipe! Yeah! Vegan cupcakes are the best. There are a lot of weird cupcakes in that "Vegan Cupcakes Take Over the World" book... like Pistachio Rosewater and Margarita and Green Tea (I still want to try them, though). A really good variation on the chocolate cupcake you made is to add crushed Oreos to the batter, and then make a cookies'n'cream frosting from lots of powdered sugar, equal parts vegan margarine and vegetable shortening, crushed Oreos, vanilla, and a little soymilk or water to thin it out a bit.
ReplyDeleteI really liked the music and the offset spatula.
you're basically my hero.
ReplyDelete