For Valentine’s Day last year we released a recipe for Red Velvet Cupcakes, but we have leveled up since then. This cake is moist, laced with bright natural cocoa, and inspired by the tangy buttermilk batter of the South. The frosting is made with Miyoko’s cream cheese and Melt vegan butter, which form a rich, high…
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When I think of grand desserts, I think of cake. Something about those layers of creamy frosting sandwiched between layers of fluffy cake, decorated with other edible delights like chocolate, more frosting, whipped cream, more frosting, and… well, you get where I’m going. To add to my infatuation, cakes/cupcakes are one of the few pastries…
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What birthday cake did you beg your mom to make you for your birthday? For me, it was carrot cake, so this post obviously isn’t about me. Nope, this is about Kim. Well, indirectly, I’m not going to talk about Kim the whole time, I’m going to talk about cupcakes. If you can’t tell already…
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Red velvet cupcakes are the epitome of a perfect dessert. They’re decadent, pretty to look at (that’s half the point of confections, right?), and they’re personally portioned, so it’s even better if they’re jumbo sized. Sadly though, cupcakes are often disposed to boxed cake-mixes or in-store purchases, both of which can be sickeningly sweet and…
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Experimenting with our cornless cake recipe led us to discover that “Hey! Yeah, I’m talking to me. Maybe making a light, moist, fluffy, and sweet cake isn’t impossible without sugar, wheat, and all the things that make most cakes light, moist, fluffy, and sweet.” The process starts by beating together solid coconut oil with erythritol,…
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