the vegan cupcake experiment

A couple of weeks ago I tried my hand at vegan cupcakes for my friend Cathy's bridal shower. One thing that has scared me off of veganism for a while (besides my love of cheese) is baked goods. I mean, how can you get yummy muffins and such when you can't use eggs?

Enter the cookbook Vegan Cupcakes Take Over the World, which I checked out of my local library for this experiment. Using a combination of almond milk (although the recipe calls for soy) and cider vinegar (so that the mixture slightly curdled), the basic golden vanilla cupcake was a tasty, albeit slightly pancake-like little treat. I topped it with with an adaptation of the fluffy buttercream frosting with some raspberry syrup added for flavor and red food coloring for the bright pink color (we had a bridal shower theme to meet!).

Now that I know that vegan baked goods aren't horrible, I think I might be more apt to experiment - muffins and breads and other sweet treats that I thought were out of the picture on a vegan diet. I'll let you know what happens...