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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: $9.00
You Save: $6.95 (44%)
New (36) Used (9) from $7.50
Avg. Customer Rating:  182 reviews
Sales Rank: 2216
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
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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| 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.
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| Customer Reviews: Read 177 more reviews...
It's a world I want to live in... August 7, 2008
The cupcakes are delicious, moist, and gorgeous; there's a wonderful variety of offerings from the very easy to the uber-fancy, but Isa and Terry make it all very non-threatening. I made a batch of the lemon macadamia nut cupcakes for a party not long ago and they were devoured instantly; only my lactose-intolerant bf knew that they were vegan. The cupcakes I've made have all turned out to be moist (it's worth saying twice) and flavorful, and could stand alone nicely without frosting--strong words from someone who normally ignores the cake entirely in favor of the frosting! The authors pay scrupulous attention to flavor, mouthfeel, and texture in all recipes; the tips on baking and where to find some of the less everyday materials or ingredients are also very helpful.
Some of the ingredients can be hard to find for some of the recipes (I have torn the greater St. Louis area apart trying to find vegan cream cheese, to no avail), but that's sort of to be expected. Bottom line, I'll happily live in any world these ladies decide to take over.
They sure took over my world! August 6, 2008
These recipes are wonderful, and like Veganomicon (buy this too if you don't own it!), the cookbook itself is well written, instructive and humorous. There are also a lot of good pictures of the cupcakes too. The recipes mostly use ingredients that a vegetarian or vegan would have on hand (though there are some rather "gourmet" cupcakes that might stretch the limits of your pantry) and the cupcakes cook up wonderfully. I have brought them to work and to parties and my Omni friends and co-workers never knew the difference. In fact, most asked for the recipes, and were stumped when I showed them!
So far, I have made:
Cupcakes: Golden Vanilla, Basic Chocolate, Mucho Margarita (OMG you have to try these!!!)
Icings: Chocolate Ganache, Chocolate Mousse, Margarita Glaze
I'm not vegan but I LOVE this book! August 3, 2008
1 out of 1 found this review helpful
This book is incredible. I purchased it awhile back after reading it in B&N and put it on the shelf for about a year. When I finally got it down, I tried one recipe and it was amazing! I have since made about 6 different recipes from this book and I am looking forward to making more.
There are a variety of recipes here, some that ask for harder to find ingredients (like agar agar powder or matcha), and some that just use regular everyday stuff. I began working with the simpler recipes (basic vanilla, mucho margarita) and have since moved on to the more complicated ones (Brookyn vs Boston Cream pie, Green Tea). All of the recipes have been delicious. And I'M NOT VEGAN!!!!
I am having a hard time buying another cupcake book because this one is soooo good! There are great pictures, decorating ideas, and variations. I hope they come out with another book!
AWESOME! July 31, 2008
2 out of 2 found this review helpful
Awesome book! Answers all your beginner baking questions and adds a little humor to the mix, which gives the book a funny twist. Makes it fun and exciting to try new creations! Allows the inner artist in you to come out! Love these girls! Feel like I've known them forever!
Excellent book July 30, 2008
1 out of 1 found this review helpful
Vegan or not, this book has got it goin' on. Not only is it fun to read (I've read the A to Z a few times!), the recipies are very accurate. I've had books and recipes from "celebrity" bakers, those who have even been featured on the famed Food Network, and their recipes were awful - they just don't turn out like illustrated in a regular kitchen. Now, if you'd like a recipe for 24 cupcakes that actually MAKES like ... FIFTY, then I can recommend a book from a young lady in NYC ...
But really, this book is great. The recipes are easy and simple to make, and are infused with fun and wit to boot. These have got to appeal to even the biggest carnivores and baking-haters alike! I plan on making every recipe in the book, then doing a crash South Beach Diet ...
One note: Definitely take the advice on the Golden Vanilla Cupcakes to use the margerine recipe. I would also recommend cake flour instead of regular flour. The oil recipe comes out a little denser than I'd prefer, but if you don't have margerine or cake flour, they're still vegan-ly delicious.
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