What better way to start back up on the ol' blog than by making up a batch of simple vanilla-agave vegan cupcakes? Also, I had an excuse since I've wanted to celebrate having a new roommate in my little apartment today. I grabbed my copy of Vegan Cupcakes Take Over the World (essential, seriously), shopped for a few missing ingredients, and made my way back to the kitchen.The great thing about vegan cupcakes is that the ingredients come together so quickly, in a way that traditional dairy-full cupcakes just don't. (The icing is always delicious and fluffy, too, but I've got some left over cream cheese icing from my last baking experiment, so the finished product wasn't completely dairy-free.) Oil-based cupcake recipes tend to make spongier, fluffy cupcakes, but they don't rise as much, according to my past experience. And, just as I suspected, they were dense, moist and rich, but didn't rise sky-high over the pan's edge.
The flat surfaces made them easy to frost, so with the icing at a perfectly spreadable temperature, the finished product turned out quite pretty (if I do say so myself).
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