On January 13th, we began the celebration of our 12th anniversary with brunch & ended it with an equally delicious dessert. We ventured out for dinner at a new restaurant in downtown A2 & were not disappointed – Vellum was a treat for the taste-buds!
Here’s a bit of cupcake porn for those who read this blog. Just some simple easy to make minty, chocolatey chip-y, vegan, gluten-free cupcakes for you to enjoy.
The recipe follows Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over the World‘s basic chocolate cupcake recipe. Instead of regular flour substitute gluten-free all-purpose baking flour and a little extra tapioca flour (no more than a tablespoon). Go with the chocolate extract option for the additional extract and I also added a bit of mint extract (1/2 teaspoon) as well. For the icing I followed the directions for mint icing from the book but left out the green food coloring; I wanted to go for the classic peppermint look. Paint thin stripes of red gel food coloring inside a piping bag, 2-3 are all that is needed, then add the icing in to frost. Nothing fancy here other than a few simple substitutions.
We didn’t dye any eggs today, but Ryan did make these awesome Easter egg inspired cupcakes. Thank you, sir, may I have another?
Our dear friend, Ken, celebrated his graduation (Master’s Degree in Arts Management) from EMU last weekend & Ryan made, yes, count them, four different types of cupcakes for the party. Ryan’s vegan, gluten-free cupcakes never disappoint & these were amazing, as usual! Using our Vegan Cupcakes Take Over the World cookbook, he made Coconut Lime, Chocolate Chocolate Chip with Vanilla Buttercream, Chocolate Peanut Butter, & Banana Split cupcakes – yum!