What drew me to this recipe, other than the delicious pictures, was the ingredients. I usually get frustrated with vegan recipes because they require vegan-specific ingredients that I don't keep in my kitchen (like soy milk), but I love how the ingredients in this recipe are very common. It basically is like a regular cupcake recipe, minus the dairy.
The original recipe uses a raspberry glaze instead of frosting, but I made an almond-vanilla frosting instead (which is actually not vegan, so I guess that ruins the point of a vegan cupcakes...) To make it, I just mixed confectioners sugar, melted butter, milk, a drop of vanilla extract, and a drop of almond extract (in the correct proportions, of course).
Click here for a link to the recipe. The cupcakes were chocolaty and delicious, as promised!
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