Vegan Cupcakes Take Over My Kitchen

Anyone who knows me is familiar with my cupcake addiction. Any time there's an occasion to celebrate, I call for cupcakes. At my thirtieth birthday, my adorable friends and family bought me the ones from The Cupcake Shoppe. I am a woman obsessed.

Naturally, with my MBA graduation around the corner (June 20th, to be precise), I'd been planning a post-convocation evening of lush food, minor boozy debauchery, and decadent cupcakes labeled "Master JQ". Yet alas, as you know, my body will now have none of this.


I facebook-emailed my awesome friend Melissa, who's not only a guru of baked delights, but also particularly skilled in healthy eating. She directed me to Vegan Cupcakes Take Over the World, and (though I haven't yet made the purchase, I found my beta test online) I currently have a dozen of these little goodies in the oven. (The recipes makes a dozen.)

I used rice milk instead of soy milk and am skipping the frosting, but otherwise stayed true. The batter was thin and delicious. (Yeah, I'm a taste-tester.) They smell flipping crazy amazing. According to the Sparkpeople Recipe Calculator, each wee cake has just over 150 calories and 6.6g of fat. Totally do-able.

I'll let you know how they taste tomorrow.