It was before I was vegan and a time of my life when I didn't enter the kitchen for any reason other than to boil pasta or make coffee. I visited a friend of a friend's place and she was making cupcakes to take to a party from Nigella Lawson's How to be a Domestic Goddess. They looked beautiful in a simple and honest way. It struck me that they are such heartfelt gift or contribution to a party.
Over the years, I have made many cupcakes and I never tire of seeing people's faces light up when they taste and see them. I've made them for friend's and family gatherings, work events and weddings. I'm kind of known for them - not through any skill, but the sheer frequency! People, vegan or not, love them.
And they are easy and fun to make, eat and decorate.
They are even more fun to make now that I have a daughter to help me! Sylvia and I made these for her friend's birthday party yesterday.
Sylvia told me the specifications: vanilla cupcake, pink icing, with strawberries and sprinkles. One of her more reasonable and achievable requests!
I used this recipe for the vegan vanilla cupcakes from It Doesn't Taste Like Chicken. They were lovely and light. The recipe for the icing is below. I don't mind using food colouring occasionally, but I love it when there is an alternative. You could make them pinker by adding more raspberry purée and slightly increasing the amount of icing sugar.
1/2 cup vegan margarine (I used Nuttelex)
2 cups icing sugar
dash of vanilla
2 tsp raspberry purée (see below)
To make the raspberry purée: Blend 1/4 cup of raspberries (I used frozen). Pass them through a sieve and there you have your purée!
I made my icing in my food processor. Process the margarine around for a second. Add in 1 cup of icing sugar, the vanilla and raspberry purée and blend for a few seconds. Add the remaining cup of icing sugar and blend until smooth.
Other cupcake posts:
Vegan Wedding Cupcakes
Bananas 'n' Cookies Cupcakes
Quinoa and cupcakes for meat eaters