Vegan Cupcake Revolution Declaration #1:
We will bake with our own hands; we will frost with our own icing; we will speak with our own mouths full.
I looked around at all of the people, sitting around me, eating. I glanced at a man, sitting close to me, who had licked his soup bowl clean then picked up a chocolate cupcake topped with lush, swirling mountains of carmel frosting goodness. He took a bite, then another, then another. I smiled and said quietly to my husband, “The vegan cupcake revolution has just begun.”
“What?” he said.
“Look at all these people, happily eating their cupcakes, their VEGAN cupcakes, and they don’t even know it! What a perfect way to slowly take over the world,” I said with a wink.
I suppose I did go a little overboard with the cupcake making.
And I had so much fun doing it.
I don’t want to mislead anyone, these babies certainly don’t qualify as a “whole-food.” However I must proudly say what they are refined sugar free (with the exception of the sprinkles, I used Sucanant, even the chocolate candies are vegan, they are the Sunspire brand), gluten-free (my flours of choice were sweet rice flour & quinoa flour), dairy-free, and oil-free (although the frosting does contain EarthBalance margarine), and they tasted divine, if I do say so myself.
My yearning for sweet things has greatly diminished since times of old, when I needed a treat nearly every time I opened my mouth, but I do enjoy making treats for family and friends, and it is fun to have a little naughty something now and again, don’t you think?
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