Oh gosh, I can't believe what a bad blogger I've been! I had this post and the almond joy one ready to go last month before vacation, but never finished...sorry. hehe. Anyhow, vacation was great and that will be my next blog annnnd my in progress experiment Li Hing Pineapple Cupcakes!
Anyhow, here is the post about vegan cuppies
So, today was my first attempt at vegan cupcake baking. Well, thats not entirely true...I've baked many vegan muffins and have done some cakes vegan (without people knowing...shhhh!) but have added other things to frostings or fillings to make it not entirely vegan. So, yes, todays cupcake was entirely vegan!
Here is it, a chocolate raspberry vegan cupcake!:
So I also learned tonight what the difference between refined and unrefined coconut oil is. I have unrefined and I guess the difference is that unrefined still has the coconut scent and slight taste, so I hope those who enjoy it tomorrow are coconut fans! I also had a bit of trouble working with the frosting. I made it THREE times! Argh! The first time I guess I added too much water which caused it to slowwwwwllly drip down. It was not a pretty site. Second time I got scared and added too little water which caused the frosting to taste like a glob of sugar. Third times a charm and its perfect. At least I'm a bit experienced now so I know what to do now. I'll let you all know what the verdict is later on.
*Frosting was so thick and globby in my opinion. You only need just a tad but it looks so pretty and complete when its frosted. hehe. Some folks ate it all up so I guess it was good heh.
I also made a set of S'mores cupcakes...and yes I used half the batter for these and half for the raspberry cupcakes so it is an example of my secret vegan baking ;). I always enjoy making these, mostly because I like using my torch to toast the tops :D
Ohh and I wanted to share my new cupcake iphone case! I ordered it from Ebay from Hong Kong and its not the best quality but hey it was $2 hehe. And next to it, is my treen-ified square reader =)