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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
enlarge	Authors: Isa Chandra Moskowitz, Terry Hope Romero Creator: Sara Quin Publisher: Da Capo Press Category: Book List Price: ~~$15.95~~ Buy New: $9.36 You Save: $6.59 (41%) New (38) Used (9) from $9.36 Avg. Customer Rating: 188 reviews Sales Rank: 1246 Media: Paperback Number Of Items: 1 Pages: 144 Shipping Weight (lbs): 0.6 Dimensions (in): 6.8 x 6.4 x 0.6 ISBN: 1569242739 Dewey Decimal Number: 641.5636 EAN: 9781569242735 ASIN: 1569242739 Publication Date: October 16, 2006 Availability: Usually ships in 1-2 business days Shipping: International shipping available Condition: Over 600,000 Feedbacks Posted!!! Brand New, In-house and ready to ship!!! We are a 5 star seller!!!

Editorial Reviews: Product Description The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.

Customer Reviews: Read 183 more reviews... Delicious Cupcakes for Vegans and Meat-Eaters Alike! October 5, 2008 1 out of 1 found this review helpful It was a chilly Sunday morning in March when my parents announced they were going to become vegans. In their hazy, half-asleep state, the morning radio show to which their alarm was set had been replaced with a talk show. That morning's guest was a doctor and very vocal vegan who insisted easy weight loss was within one's grasp if one simply went vegan. After a week of listening to my pensioner parents insist that they needed to become vegans, I went to Barnes and Noble and picked up every vegan cookbook I could find: Vegan with a Vengeance and Vegan Cupcakes Take Over the World being the two books our small local store kept in stock. Five weeks later and several pounds lighter, my parents gave up veganism after I had to, once again, stop them from ordering a cheese and bean burrito or honey-mustard salad dressing because they didn't actually understand what vegan meant. However, I kept the cookbooks, and have referred to them ever since whenever a work potluck or party required me to bring cupcakes. My office is filled with people who have a variety of dietary restrictions -- many women self-diagnosed with IBS, one with so many digestive problems almost everything you can name will kill her, and one with celiac's disease. Yet, inevitably, I can find a recipe that will satisfy those with sensitive tummies and still be satisfying to those who can eat almost anything. The Mucho Margarita cupcakes were a hit, and my concoction based on the Vanilla and Agave Nectar cupcakes with peanut buttercream frosting and chocolate ganache are ridiculously popular at home. But it's not just the amazing results that make these light, fluffy, and oh-so-delicious recipes a hit. It's also the ease of the directions, which I don't need a culinary degree to decipher and the simple ingredients. Yes, agave nectar was hard to come by until a Wegman's opened in my area, and I still have trouble finding green tea powder, but so much of this is so simple, I was able to whip up a dozen last night within an hour, and without going to the store to buy any special ingredients. So their quick, easy, and delicious! The best part, though, is that unless you let your secret slip, most people do not know that they are vegan! And did I mention the taste? The texture? The perfection of these little cakes that are like gateway drugs into veganism in general? The book should come with a warning that you will experiment with more vegan cookbooks after you bite into one of these sweet treats if your only aversion in the past has been the bad texture or flavor of vegan food. God, that's good. A great little book for anyone who loves deliciousness! September 29, 2008 1 out of 1 found this review helpful Even if you aren't vegan, do yourself a favor and give this cookbook a try! Wonderfully innovative and delicious recipies, easy to follow instructions and great ingredient suggestions make this gem of a book suitable for anyone on any budget. I made the mocha version of the chocolate cupcake and it was so freaking great I just had to rush to the computer and write a review. Seriously. Even if you have never baked anything in your life, the authors offer trouble shooting tips and explanations of ingredients for those who need a little extra help. You won't have buyer's remorse, but you may feel a little guilty after eating a way too many cupcakes... I heart this book! September 22, 2008 1 out of 1 found this review helpful I LOVE this cupcake cookbook! I've baked from it 2 times already, served it to non-vegans and vegans alike, and they were the hit of the office! This is a wonderful book with easy to follow recipes and hints on baking vegan style. I'm not a fancy schmancy cook or chef and this is plain friggin great. Just buy it, bake some and eat them until your in a sugar coma. Creative, easy, delicious! September 17, 2008 1 out of 1 found this review helpful I haven't made my way through ALL of the recipes in this wonderful cookbook, but am approaching half of them. Every time I've tried one of the recipes I've found them very easy to follow and the results are delightful, delicious every single time. The almond cupcakes, with or without the apricot jam, are a big hit and have been requested many times now. I've also done then with an almond butter cream, instead of the apricot glaze, and rolled into toasted almond slivers -- looked beautiful and tasted wonderful. Other faves & raves have been the chocolate stout, banana split, gingerbread, chocolate chip pumpkin, and the green tea cupcakes! Easy, yummy, must-have! September 6, 2008 1 out of 1 found this review helpful I cannot get enough of these cupcakes! I just made the simple chocolate cupcakes with the rich chocolate mousse topping last night. I jazzed them up with a little layer of homemade raspberry jam. There are not only plenty of unique and delicious (not to mention easy) recipes, they almost all have variations to try out. The ingredients are easy to keep on hand, the variety has something for everyone, and the cream cheese frosting is to die for! Also, the writing is funny and fun, like cooking with your best girlfriend. My husband and I make these cupcakes together and in less than an hour we have cupcakes that are cooled and iced. We always laugh about the commentary in the recipes, my favorite being, "use a double boiler to melt down the chocolate chips. Of course, you don't have a double boiler, so use..." I just love that feel of these cupcakes as something you do with family and friends, not in a formal kitchen. Enjoy!

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