Wednesday, July 13, 2011

Strawberry Tallcakes à la Vegan Cupcakes Take Over The World

This is a big ketchup post! I made these cupcakes for a friend's going away party in June. She's off to live in a house with 10 other people to volunteer and learn French and all kinds of stuff. Anyway, there was a goodbye bash for her and it gave me a good excuse to make fancy cupcakes. 

These cupcakes are awesome because they're not tricky to make, they look quite appealing and last but not least they aren't too sweet. I mean, as far as food porn goes, I love to ogle colourful cupcakes topped with mountains of piped icing, but when it comes to eating icing I find less is more.  Too much icing is just disgusting. For me at least.I like to scrape off the top layer. Anyway, these cupcakes were well liked. The hand picked local berries made them extra delicious.  For the berry filling/sauce I opted out of using maple syrup. It just seemed like it would add an unwanted maple flavor that would ruin the freshness and simplicity of the cupcakes. Instead I mixed agave nectar and berries.

I love decorating cupcakes. It's a shame I always do it too last minute to take good photos but this one gives the idea. I like to bring mini cupcakes to parties and the like because the majority of the time there is an abundance of food and this way more people get to try them too. Plus they're cute. I used to have a mini muffin pan but it somehow went missing. Nowadays I just double cup some tiny cupcake liner-thingies (if you only use one they go wonky shaped) and fill each with about 1 tablespoon of mix. They're done super quick so it's you can decorate them first.

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