Monday, June 27, 2011

Carrot Cake Cupcakes

It's happened.

My mom has crossed over into the dark, egg-and-dairy-less world of vegan baking. Muahahahahah!

Tonight she made these little babies. The cake recipe comes from, but she opted to use a butter cream frosting. I can't speak to the making of the cupcakes, but I can tell you the end result was delicious. And we opted to leave some not frosted, just because they're also tasty without!

With my birthday coming up in just a little over a month, I'm going to request oodles of cupcakes so that she can maintain her vegan baking skills in preparation for The Big Day.

1 comment:

  1. Postscript from Mom: I added 2 of those little snack-sized boxes of raisins along with the pecans. Also, since I chose to make cupcakes rather than a cake, baking time was 30 minutes, rather than 40-50 minutes. I have enjoyed Niki's forays into vegan baking, as a consumer - figured it was time I returned the favor. These are scrumptious!