Sunday, February 24, 2008

Valentine's Cupcakes

Part of my contribution to our homecooked Valentine's Day dinner was red velvet cupcakes with velvet icing, from the recipe book Vegan Cupcakes Take Over the World. The icing entailed making a "custard" from soy milk and flour and then beating it in to the shortening and sugar until it was quite smooth and, well, velvety.

2 comments:

Samantha said...

They look yummy, G. I had read that recipe and wondered what the icing was like... now I know. Yesterday I made Macadamia-lemon cupcakes with lemon icing for a party I went to--they were a hit. Last weekend I made gingerbread ones with lime buttercream frosting (was meant to have lemons throughout, but I used limes). I really liked those ones too. It's a great cookbook!

Anonymous said...

Looks delicious. You are a good baker as I remember the rich chocolate brownies you made a few years ago. :)