Some may think the words 'vegan' and 'cupcake' should never meet in a sentence. Unfortunately, the word 'vegan' still has some rather drab connotations. It conjures up images of tofu-like textures and pale imitations. Cupcakes, on the other hand, inspire child-like delight and sinful decadence. The idea of a dairy-free cupcake certainly didn't do anything for me.
That was until I tried a cupcake from the cookbook Vegan Cupcakes Take Over the World.
They're quite spectacular. Light, moist and decadent -- all perfect cupcake prerequisites.
In the recipe, milk is substituted with plain soy milk and apple cider vinegar. It's rather ingenious really. The cider curdles the soy milk and turns it into the consistency of buttermilk. Eggs are substituted with a little canola oil which gives the cupcake its moist, fluffy texture.
The icing is a combination of non-hydrogenated margarine, vegan shortening, soy milk, icing sugar and cocoa powder.
I made the cupcakes for the Thanksgiving party I recently catered for. My reason for choosing a vegan recipe was purely out of practicality - not to cater to anyone's dietary restrictions. I know these cupcakes to be reliable and their 'veganess' takes nothing away from their 'cupcakeness'.
Vegan Cupcakes Take Over the World is the brainchild of punk rocker Isa Chandra Moskowitz and Terry Romero. Moskowitz has authored several vegan cookbooks all of which have won critical claim amongst the vegan community.
These cupcakes are a great way for the uninitiated to venture into the ever-more-popular world of veganism.