Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that RuleVegan legends Isa Chandra Moskowitz and Terry Romero offer vegan-friendly recipes for both classic and innovative cupcakes that dominate the baking world. The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone's favorite treat entirely clear of animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full color photographs. Isa and Terry offer delicious, cheap, egg-free, and dairy-free recipes for standards like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), and Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), as well as innovative Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). The book also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's own cupcake anecdotes. Dessert lovers and vegans rejoice when Vegan Cupcakes Take Over the World. |
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12 CUPCAKES addition agar agave allow almond extract arrowroot ASSEMBLE batter beat bowl brown Buttercream Frosting cake chocolate chopped cinnamon clean cocoa powder coconut coffee coloring combined comes confectioners cook cool cream crumbs cup granulated sugar cup soy milk cupcake liners cups all-purpose flour decorating DIRECTIONS finely flavor fluid ounces fork ganache Glaze hazelnut heat icing INGREDIENTS it’s juice keep knife large bowl lemon Line liquid look maple syrup margarine measuring medium melted minutes mixture Mousse muffin ofthe orange ounces oven to 350ºF pastry Pipe Place Preheat oven ready recipe refrigerator Remove rice milk Rich saucepan serving shortening Sift smooth soy milk spoon spread Sprinkles stir sure tablespoons teaspoon baking powder teaspoon baking soda teaspoon ground teaspoon salt teaspoon vanilla extract thick Variations vegan vinegar whisk yogurt zest