I had recently gotten this cookbook:
…but hadn’t made anything from it. Until today. It was Mike’s aunt’s birthday yesterday and I wanted to make her a fun treat. She’s a veganish vegetarian…yeah, I just made up that term. Essentially, she tries to eat vegan a lot but doesn’t totally adhere to the label – especially when eating away from home.
So, when I flipped through the book and saw a recipe for “Skinny” Vanilla Cupcakes with a raspberry topping, I knew those had to be the ones to make.
I’ve made vegan muffins before, but not cupcakes. I’ve really found vegan baking to be easy – and really yummy.
The naked cupcake.
I had to try one right out of the oven – just to make sure they were edible.
More than edible!! They are a little spongier than your typical cupcake. But really, flavor-wise, I doubt anyone would really suspect these didn’t have eggs…and did have soy milk.
The recipe called to spread on some all-fruit jam.
Then came the raspberries…and a drizzle of your basic powdered sugar icing.
I will definitely be trying some of the other recipes in this book! These were delicious.