It's Vegan

I was listening to a radio podcast the other day. It was a food show. The host was interviewing someone who went on a cupcake expedition. It was her goal to find and eat artisan cupcakes on a trip across the country to see where the best one is located. Her favorite was a vegan chocolate cupcake from where I don't remember. Click here if you want to listen or read about Violet Whipps (the girl with the cupcake fetish) and to find out where in the world that coveted vegan cupcake lives. That bit of information about the really great vegan cupcake peaked my interest enough to make my own vegan cupcake right here in my Ridgecrest home kitchen. I found a recipe online and viola! Here it is . . .


The cupcake is delicious. It's not too sweet, but the frosting is GROSS! All I had to use in place of non-hydrogenated shorting was coconut oil which should have worked because it's a solid at room temperature or so I thought . . . It's actually really oily and the taste is too sweet. I think I might add cocoa powder to it to see if that will help. I doubt it.

It's cute though right?