Last weekend my mom and my good friend Paula threw me a baby shower. This was just ONE of the food tables! The cake with the giant cupcake on top of it in the pic above my mom ordered from a bakery, but despite the fact they were both skeptical that I'd want to make anything, I insisted on making vegan cupcakes, of course. And, in what's becoming my go-to wower for parties, I whipped up some of SMBP's black & white truffles.
The cupcakes were recipes from Vegan Cupcakes Take Over the World, though as usual, I made alterations.
I made a full batch of the Golden Vanilla cupcakes (using the vegan margarine option for a rich, buttery cupcake). I topped these with either: a basic vanilla frosting, a strawberry daiya cream cheese-based frosting, a lemon frosting (made by just squeezing a little lemon juice and zest into my vanilla frosting), or a marzipan frosting (best for pretty cupcakes!); and for most of the marzipan-topped cupcakes, I scooped out a little cake and added some strawberry jam before topping them, for a mini "princess" cupcake.
I also made a 1/2 batch of Pistachio Rosewater cupcakes, which were good for something different, but a little too floral for me.
And look at this cute baby carriage fruit basket my parents made!
It was a great day. Getting very excited- 6 more weeks!
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