Emily baked these vegan cupcakes for her friends. They requested her yummy raspberry buttercream frosted vanilla cupcakes. The recipe makes a dozen cupcakes. That is never enough cupcakes so she doubled the recipe.
These are fun to make. Better than opening a box and adding oil and eggs. First of all there aren't eggs... but instead soy milk with a splash of apple cider vinegar replace the eggs. And nope! You can't taste the vinegar at all.
Saturday, August 6, 2011
thirty one / 52