Cupcakes and World Domination
I haven’t been vegan for a while now, but that still doesn’t stop me from making most of my baked goods vegan. While some foods are probably never healthy, making something like meatloaf vegan is a fun challenge and usually healthier than it’s non-veg analog.
I’ve been hearing a lot about a book called Vegan Cupcakes Take Over the World
I’ve been interested in spending more time baking, and maybe creating some non traditional varieties of cupcakes. Any suggestions are welcome. Not so long ago I made vegan chocolate raspberry liqueur cupcakes, pictured below. (The recipe either came from Sinfully Vegan, or I veganized a Martha Stewart or Ina Garten recipe, though the sprinkles and raspberries on top were all me.) They tasted great, but I was a little disappointed with the wrappers. I bought them at Target, and they were pretty thin so once the cupcakes were actually baked all the white became translucent.
There aren’t many options on the West side of Cleveland for quality baking materials. I either have to drive 20 minutes to Bed Beth & Beyond (cluttery nightmare) or 45 minutes East for Crate & Barrel. I think the nearest William Sonoma is an hour away, and Sur La Table was supposed to open on the West side last summer but I’m beginning to doubt it will ever open. So still my only other options are big chains. Whatever happened to the the local cooking and baking hardware store? Are these types of businesses unable to compete?
I’ve discovered some useful tips in my cupcake endeavors:
- Use the best ingredients you can get, particularly where vanilla extract is concerned. I use Madagascar Bourbon Pure Vanilla from Neilsen-Massey. You’ll pay too much for it at William Sonoma, but if you check the spice counter at your local farmer’s market you can probably get it cheaper than the grocery store brands
- When deciding between raspberries and strawberries, raspberries typically go best with chocolate. The chocolate is already sweet, and the raspberries are a little more tart than the strawberries so it’s a nice complement.
- Anything vanilla is enhanced with a touch of almond extract. Be careful with the stuff though, it’s strong.
- Adding actual vanilla bean seeds to vegan treats will also really add to the flavor, and the little black flecks make your confections look more authentic.
Well i don’t agree with you by your decision with raspberries are better with chocolate. I personally prefer strawberrys way more than raspberries. I personal opinion is that strawberry and chocolate goes hand in hand.
Wow, these cakes look so good!