Brainwashed as I had been through years of baking about the importance of butter and eggs to the process of cakemaking, I believed that a good cake was impossible to make without these ingredients. I admit I lived through a few mistakes: cupcakes that weren’t fluffy, cupcakes that were too tough, and cupcakes that just weren’t, well, what cupcakes ought to be. Until, inspired by some cake veganizing tricks from other bakers, I scored a winner. My Lemony Vegan Cupcakes with Cream Cheese Frosting are, to me, a small triumph for veganism. They taste so good, I bet they’d convert any sceptic. Desi is a regular cupcake gourmet and even he agrees these are among the best he’s tasted. So go on, I dare you. Put on your baking gloves and take a stab at these. I know you’ll be back for more! Check to get new recipe updates by email.
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