You’ll never find a better book for making the world’s most
perfect vegan cupcakes! With 75 incredible dairy-free recipes and
gorgeous pictures that’ll make you want to head straight to the
kitchen to start baking, you’ll find everything from classic
recipes to the unusual and exotic. Cupcake recipes include
Gingerbread with Lemony Frosting, Pineapple Right-Side-Up, Apricot
Glazed Almond, Chocolate Stout, Green Tea, Coconut Lime, Pistachio
Rosewater and dozens more. 168 pages. Cover price is $15.95 per
copy- our price is $13.95!
CUSTOMER REVIEWS
Average Rating: (From 11 Reviews):
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I LOVE THIS BOOK! The best vegan treat recipes EVER!
From sharona dion of Fredericton, New Brunswick on .
This is the best vegan baking goods book I have bought. The treats I have made from these recipes taste just as good as anything I'd made before I became vegan.
I will even be getting all of my friends a copy of this book for their birthday or other holidays. Hip-hip-HOORAY for Vegan Cupcakes Take Over The World!
Buy This, These ladies know their cupcakes!!!
From Anonymous of Chicago, Illinois on .
I am slowly making my way through this book and every cupcake has been great and simple. They impress guests and satisfy cravings and no one balks at their vegan-ness. They can't, their mouths are too full of cupcakes!
I swear, heaven on earth
From Arielle of Marianna, Florida on .
These are delicious! And so pretty. I've made them for my friends, most of which are not even vegetarian, and they all said that they were the best cupcakes they had ever eaten. Buy this today, you will not regret it.
Plenty of soy alternatives--
From Kat of London, England on .
Jenn, I'm not sure about in the States, but here in the UK, there are plenty of trans-fat free margarines that are made using sunflower, canola, or olive oil instead of soy. You can probably find the same in California.
As for the cupcakes, they're absolutely wonderful!
Many great ideas!
From Jenn of San Francisco, California on .
I adore this book though I have yet to make anything from it out of sheer laziness. One thing that has been a bit of a mental barrier is the heavy use of soy products, especially non-dairy margarines which are all soy. I'll try substituting Canola shortening, but fear the taste won't be quite right for frosting. The author is pretty good about responding to e-mail inquiries via the site if you have questions about the recipes.
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