Tessa Makes Vegan White Chocolate Champagne Cupcakes/Discovers Meaning of Life

I just discovered a new blog called Cookies and Candids, a vegan baking blog by Tessa Strauss. From the name you can probably tell she does things other than cupcakes, but this...ohhhhh, this:

Photo by cookies and candids

This little gem is a champagne cupcake filled with a vegan white chocolate ganache and topped with champagne frosting and you can find the recipe here.

People search their entire life to figure out the purpose of their existence, what they can do to impact the world in someway, and express their whole being in the process.

Now, I don't know Tessa personally, but it seems pretty clear to me that this cupcake has accomplished all of the above.

That's right Tessa, sit back, relax and crack open a nice cold one (beer's vegan, right?), because you have found the cure for all that is wrong in this world with little more than a wisk and Almond Milk.

Humanity, and animals everywhere, thank you.

Apricot Pina Colada Cupcake

Photo by NorwichNuts

Now, this is a vegan cupcake. It looks delicious, don't ya think? I've never tried a vegan cupcake, but I think should. Get me to a cupcakery!!! This come from gonnagowalkthedogs and everything she does is vegan, so if you're offended by the use of animal by-products but love cupcakes, you should totally check it out. In fact, no matter what your opinion of animal by-products, you should still check it out!

Vanilla Cake:

½ cup Soy Cream

½ cup Tofutti brand Sour Cream

2 cups all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable margarine

¾ cup raw sugar

3teaspoons spearmint extract

6 tsp spearmint tea

Preheat oven to 350 degrees and line mini tins with cupcake liners. Seep tea in soy creamer.Cream margarine and sugar two minutes – beat in spearmint. Mix all dry ingredients together and then alternate soy cream-dry-soy cream. Add the sour cream at the last and incorporate then fill liners 2/3 full and bake 10 minutes. Cool completely.

White Coconut Butter cream:

¾ cup vegetable margarine

1 cup powdered sugar

1 teaspoon vanilla

5 tablespoons Coconut Cream

Beat all ingredients until fluffy – pipe onto cup cakes.

Pineapple Rum Sauce:

½ cup pineapple juice

3 tbsp agave syrup3 tsp rum

Mix well.Serve with apricots – pour sauce over cuppie and apricots.

Yields: 24 cupcakes