Yup, we’ve got that one

And more than one million more. Become a member today and read free for two weeks.

Read free for two weeks
The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings some innovative, some classics with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.

Topics: Veganism and Cookbooks

Published: Da Capo Press on
ISBN: 9780786745296
List price: $15.95
Read on Scribd mobile: iPhone, iPad and Android.
Availability for Vegan Cupcakes Take over the World : 75 Dairy-Free Recipe...
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.
These recipes make THE BEST CUPCAKES! Try them you will not be disappointed! So many wonderfully different cupcakes to try. VERY SCRUMPTIOUS BOOK.more
wonderful vegan cupcakes! more
Excellent book. Ms. St John at Fulmore recommended this book to me.more
Read all 13 reviews

Reviews

These recipes make THE BEST CUPCAKES! Try them you will not be disappointed! So many wonderfully different cupcakes to try. VERY SCRUMPTIOUS BOOK.more
wonderful vegan cupcakes! more
Excellent book. Ms. St John at Fulmore recommended this book to me.more
An indispensible, if flaky resource for creating "conscious" sweetbreads that aren't necessarily any better for you than conventional ones; a cupcake is still a cupcake, whether you use soymilk or cow juice. Moskowitz and Romero, veteran "celebrity" vegan chefs, write in a smarty-pants way without being snobby; that is, omnivores won't be pressured into "converting" just from a silly cookbook.The most impressive part is how insanely sweet and fluffy frostings can be made with such culinary aberrations as margarine and agave syrup. to coin a phrase, om nom nom.more
Load more
scribd