The one in the center is saying, "Eat Me."

1/5/2011

I’m not vegan. So I have been asked why I’m so now into trying and making vegan foods. If it’s vegan, it’s automatically vegetarian. No thought required. Plus, it’s a challenge where the making is considered. Not so much with the cookbook “Vegan Cupcakes Take Over The World” by Isa Chandra Moskowitz & Terry Hope Romero. This book is simplified…and after my Babycakes attempt…and fail…I needed this.

So, a few weeks ago, I made the Cookies ‘n’ Cream cupcakes. These are just a variation of Your Basic Chocolate Cupcake. The ladies suggest Newman-O’s, but I had some bags of Mini Oreos around, so I used them. Plus, I figured when I approached non-veggies with my vegan goodies, they would more readily recognize the name “Oreo,” so I used Cookies ‘n’ Cream Cupcakes and Oreo Cupcakes interchangably. I believe my sister actually asked me how I made Oreos that were vegan. I replied that I didn’t make vegan Oreos; they are already “accidentally vegan.”

I will admit an error in my frosting. I picked up vegan shortening by Whole Foods, then went to get the Earth Balance vegan margarine. When I reached down, I picked up the wrong box…it was more shortening. Ha! I didn’t even notice it when I made the cupcakes. It wasn’t until I was making Maple Cupcakes a couple weeks later that I realized. Not that any one noticed. Those bad boys were gobbled up by all my family and coworkers. Earth Balance does make both shortening and margarine, but if you’re mixing brands, watch which you’re picking up.

I was so proud my cupcake actually resembled the picture. (12/17/2010)

So, 6am Monday morning my sister and I high tailed it back to NYC for work. Some things didn’t migrate with me to NYC when I moved last month. I just had to buy a new pack of Earth Balance Vegan Margarine. Actually, I had sticks in PA, but sprung for the tub of soy-free margarine here, which is weird cause I haven’t been a butter girl for years. Too many calories.

I’d initially only picked up the vegan butter and shortening when I’d started trying to make vegan cupcakes. (Don’t even! I know! What a contradiction. I wasn’t using butter as a topping but cupcakes weren’t a problem.)

I popped an English Muffin in the toaster and finished pulling together my things while the butter softened and soaked in. It melts into the little “nooks and crannies,” and tastes just the same. Good to go.