Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule the World by Isa Chandra Moskowitz
My rating: 5 of 5 stars
Let me first admit that I have held on to my library copy of VCTOTW for far too long. In fact, the library doesn't even seem to think that I have it, despite not accruing any fines. I feel equal amounts of shame and glee, and do plan on returning it. Soon, I swear. As soon as I try every single recipe... (of my husband buys this for me for Christmas because he is ashamed of my dishonest ways, and wants the cupcakes to keep coming).
This is a goldmine for the vegan that bakes, even if that vegan has never baked before. The ingredients aren't strange and use things out of your vegan pantry (I spent $75 purchasing crazy ingredients at Whole Foods for one recipe in Babycakes that was mediocre at best), the instructions are easy to follow, and, best of all, these cook up into amazing cupcakes - and I am freaking FUSSY about my cupcakes (and other baked goods).
My two favorite recipes are for the chocolate cupcakes (Your Basic Chocolate Cupcake), with a little extra vanilla extract, and some coconut extract for good measure, with the Chocolate Buttercream Frosting (ditto with the vanilla and coconut here too), and the Carrot Cake Cupcakes with Cream Cheese Frosting. So. Amazing.
I made both of these recipes in mini form for my daughter's first birthday party, and they were a hit with all of my non-vegan friends (I kept hearing, "And can you believe they're vegan?!" around the room).
The only thing I've made so far that I haven't cared for was the batch of Thick Chocolate Fudgey Frostin'. I suspect this has more to do with my lack of good-quality soy milk powder that the actual recipe.
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