Last week I made some super delicious cupackes for a friend’s birthday. For Christmas my sister gave me this little tool that cores out the cupcake so you can fill them. I hate to say it took me this long to use it but now that I’ve finally taken the time to do filled cupcakes, I think I’m going to have to fill every cupcake I make from here on out. They were amazing! Here’s what I did – I made the chocolate cupcakes from Vegan Cupcakes Take Over The World, filled them with the peanut butter frosting and topped them with the vanilla buttercream. I think I might have to whip up another batch of filled cupcakes this weekend!
This weekend I went to Boston for my friend Sarah’s birthday. Yesterday we were in Somerville and grabbed cupcakes at Kick Ass Cupcakes. As always, I’m very happy when cupcake places offer a vegan cupcake. They had a Choc-it-to-me vegan chocolate cupcake with a chocolate filling and chocolate ganache frosting. The cupcake was on the drier side and the filling ended up falling out in one squiggly lump of hard chocolate which I ate last and let melt in my mouth. The ganache frosting was soft and fluffy with chocolate shavings as a garnish - really the best part of the cupcake. The over-all flavor was good. This wasn’t my first dry vegan cupcake - I sometimes wonder if they’re just not as fresh, maybe due to a low demand which I suppose they can’t do much about other than make smaller batches so they’re not left selling the dry ones, or maybe their recipe is just dry and if so that could be adjusted.
Sarah had the red velvet. The first thing she noticed when she pulled away the paper was that it wasn’t even red! I know they try to use natural ingredients, but red velvet just isn’t red velvet if its not red! They do make natural food coloring from plant based sources that they could use. The next think she noticed was the dryness
I guess they just didn’t impress us – needless to say, we won’t be going back.
Sunday while I was out doing errands I made a quick stop at Fritz Pastry for a vegan chocolate cupcake – DELICIOUS! This isn’t the best photo but last time I went I completely forgot to take one for you
Isnt’ it cute how they do the frosting? So different than everyone else
Sunday I checked out Sweet Cakes here in Chicago for the first time and was in heaven! I can’t wait to go back! I had an organic iced tea, but most importantly a PB&J cupcake!!! YUM! Forgive me, I forgot to take a photo so I borrowed on from Caitlin L on Yelp. I was SUPER IMPRESSED with the amount of vegan goodies - cookies, scones, cupcakes, breads…and more! There are NEVER that many vegan options at bakeries! It was so much fun and so difficult to decide. They have more seating than I expected and offer free WiFi! Their flatware and cups are made from that corn based plastic which is always great to see.
Talk about some amazing vegan cupcakes at my wedding last Saturday!!! Aren’t they pretty? AND they were DELICIOUS!! They were from Molly’s in Chicago. I was enjoying the night so much that I didn’t even remember to have one until I was walking out the door and there were only a handful left! Luckily I still got a filled one – cookies n cream – although my favorite are the chocolate with peanut butter filling, but apparently everyone else loved those too so I didn’t get one of those
ok, even from just reading the name don’t they sound AMAZING?!!?!
I got my recipe from Vegan Cupcakes Take Over The World. I used the basic vanilla cupcake recipe and added a few chocolate chips after they’d baked for 10 minutes. Oh – I was out of vanilla so I used Kahlua which gave them a yummy flavor! I frosted them with the peanut butter buttercream frosting. Ugh, they’re absolutely delicious!
Saturday I went to Molly’s Cupcakes on Clark to do a tasting for the cupcakes for my wedding this summer. Although we’re not having a vegan wedding we’re having plenty of vegetarian food and of course Molly’s fabulous vegan cupcakes. I chose to have them for both moral reasons – due to factory farming – and for environmental reasons – the dairy/egg industry has a hugely negative impact on our planet.
I settled on the following vegan cupcakes:
Vanilla and Chocolate cupcakes with pink and green vanilla butter cream frosting with white pearls on top.
Chocolate cupcakes with peanut butter filling and chocolate ganache frosting, topped with a peanut.
Chocolate cupcakes with Oreo filling and green, mint butter cream frosting, topped with part of an Oreo cookie.
Vanilla cupcakes with raspberry filling and pink butter cream frosting, topped with a raspberry and white pearls.
Stop into Molly’s and try one for yourself – they’re FABULOUS! If you’re wedding planning, Lindsay is a delight to work with. Even if your wedding isn’t in Chicago you can always have a friend transport them for you – that’s what I’ll be doing!
I made the pumpkin cupcakes from Vegan Cupcakes Take Over The World and they’re amazing! I didn’t bake them long enough – I didn’t test them before I pulled them out but that’s fine they’re still fabulous. I also didn’t have enough chocolate chips so I added pecan pieces to make up the difference and that worked – it was a nice addition. I don’t love nuts that much that I would substitute half of the chocolate chips for pecans next time but in a pinch it was a good add. Also, I was out of cinnamon so I used ground cloves. Grab yourself a copy of the cookbook to get the recipe! In the photo above I warmed up the cupcake and slightly melted the frosting on top – it was AMAZING!