This is a Mexican Hot Chocolate cupcake, baked from the recipe in the fabulous-adorable new cookbook, Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
If you love cupcakes at all, you need this book. You don’t need to be vegan first. The fact that every resulting cupcake is cruelty-free is just the icing sugar, cocoa powder and cinnamon on the cupcake.
I baked the cupcakes in the new silicone muffin liners my mom got me at Loblaws when I was at home last week. I photographed this one in a fetching “ooh la la” demi-tasse cup that The Single Girl gave me. The very idea of “Quebexican” came from Lauralyn, and I got the book using a gift certificate from my aunt. So really, this is a picture of many different kinds of gifts all coming together to show exactly what kind of a cupcake a village can make when it puts its mind to it.
You can read more on the wild world of vegan cupcakes at the VCTOtW blog.
Related posts
- Vegetarian money-saving tip
- Big Pot O' Beans: Week 1, Day 5: Fettucine Alfonso
- Beep Beep
- Curried Carrot, Leek & Lentil Soup
- Give us this day our... Lentil Soup!
- Steamed Carrot Pudding for Christmas or, you know, because you're feeling English
- Peanut Butter Banana Pancakes
- Alya's Favourite Pumpkin Lentil Soup
- Big Pot O' Beans: Week 1, Day 1: Soaking
