![]() ![]() The first I tried was lovely – a sweet vegan “cream cheese” frosting – but it came out more like a glaze, and no amount of whipping or refrigerating gave it a stiff enough consistency for me to pipe or even pile high. Now, the only reason I’m reposing this cupcake is because of the frosting issue. Recently I’ve been calling it “Oh my Dog!”, while it’s still in my mouth. But if you just wanna call it Mmmmm, that’s okay too. I dubbed it Little Red Velvet Riding Hood Cupcake. Please try it, and tell me what you think. Several friends who have no gluten or dairy problems could not tell that they are both, one even suggesting I match it up with a gluten-full cake and blind taste test some people for the fun of it. The cake in this cupcake is truly divine – both moist but light, full of cocoa flavor but not too chocolatey. Maybe because I ate several of his fellows before changing frosting tips to see if I could pipe letters, which I did with ease. I swear the cupcake insisted that I write that – I was completely at its mercy. And now that I’m topped with light and fluffy vegan frosting, that’s so spreadable and pipeable, you’ll never wanna stop making me. ![]() “I’m the most delicious gluten-and-dairy-free Red Velvet cupcake you’ll ever eat. ![]()
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