Friday, January 8, 2010

Golden Vanilla Cupcakes with berries and lemon

Vegetarians taste better. ~Author Unknown

Trying out a new book I received for Christmas.

Vegan Cupcakes Take Over the World: 75 Dairy-free Recipes for Cupcakes That Rule

Golden Vanilla Cupcakes with a little inspiration from the Strawberry Tallcakes.

The batter was surprisingly runny.

I substituted A2 full cream milk for soy as, surprisingly, we had some in the frig to be used up.

My substitute for 'all-purpose flour' was plain spelt flour.

I also used rice bran oil rather than canola oil as it was in the pantry.

They came out of the oven with interestingly little quirky bumps rather than a flat surface.

Never perturbed by unusual shapes, I set about slicing up some strawberries to macerate in some maple syrup...mmm!

Soon thereafter, a little slicing here, a dollop there (of lemon butter),

strawberries spooned over, and a fresh raspberry on top.

Soon we were all making cupcakes.

The verdict...

a definite thumbs up.

Next time, I'll have to try a real vegan version.


Homestay Mama said...

Oh boy, after all those yummy pictures, my taste buds are begging for some treats like that! I really like strawberries, raspberries and blueberries. I eat them on plain yogurt all the time. Sometimes I make strawberry shortcake, but I have never thought to put berries with cupcakes. I'll bet it tastes very good!

Cee said...

Sorry to tease you like that! Mmm that yoghurt and berries would both be good draped over, through, in and around a cupcake...mmm

Our New Treasure

Lilypie Maternity tickers


Blog Widget by LinkWithin