Who doesn't love cupcakes? These little vegan beauties are based off two recipes from Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz and Terry Hope Romero. Which is a super fun cupcake book for any vegan baker. They both have a basic butter cream frosting, made with vegan butter.
The Green topped ones are Pistachio Rosewater; for the butter cream I put a slight flavor of almond in it, it was a nice counterpoint to the rosewater. They are also topped with chopped pistachios.
The chocolate ones are the basic chocolate recipe from the book but I added two teaspoons of orange extract, a tablespoon of orange juice, and about a tablespoon of orange zest. So they went from plain chocolate to chocolate orange! The topping for this is again vegan butter cream, with vanilla extract added, which was a great counterpoint to the orange. Then topped with some sprinkles.
The cupcake tower is by Wilton and is most likely pretty available in most craft stores. It is pretty fun to make these tasty treats go vertical and they are very easy to take off the tower as well.
Yum and done!
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