Did I mention the high tea at my school today? Well, there wasn’t a lot of tea (I eventually got one cup), but everyone (over 50 people) had brought something to eat, so there was a lot of food. I made cupcakes, apart from fruit, the only vegan things there, I think. There’s not much to say about them, only that I enjoyed baking and decorating them and I think (at least some) other people enjoyed eating them. So did I, of course. You don’t even want to know how many cupcakes I ate today.
I made half batches of basic vanilla and chocolate cupcakes from Vegan Cupcakes Take over the World and a batch of Vanilla French Cupcakes. Both were YUM, I don’t think the texture of the cakes has ever come out this well for me. Was it the oil? The rice milk? I don’t know, but they were great.
As for frosting, I made the Kahlua Chocolate Frosting that comes with the vanilla cupcakes and the Vegan Fluffy Buttercream Frosting from the cookbook.
Now… I don’t have anything else but the pictures, so I’ll leave you with those. I took these in the morning sunlight before I left, which explains the long shadows and yellowish glow on some of them, I guess.
Chocolate cupcake + chocolate ganache = So. Good. Why have I never made this before?! So simple, too. I added sliced fruit to make them look pretty.
I didn’t bother with trying to pipe the frosting into swirls this time, because putting it on with a knife is easier and I’m still happy with the way these turned out.
One of the suggestions at the end of the Golden Vanilla Cupakes recipe in VCTotW are the Strawberry Tallcakes. They have buttercream and strawberries, a perfect combination…
This one has buttercream frosting, mini ganache truffels and chocolate shavings. I really love those truffels…
Finally, here are all of them together in two shots: