Oh cupcakes. Remember when they were the “it” thing? Everyone was opening up a cupcake shop and making a million different flavours. Chocolate cupcakes, red velvet cupcakes, bacon cupcakes…blue cheese cupcakes?! People just went ape shit for cupcakes and now that it’s died down I finally feel like making some cupcakes. No cheese, no weird flavours, and please…no bacon. Just a simple chocolate cupcake with a hint of almond..and oh yeah they’re vegan.
I know I’m supposed to be eating healthier and all that but these weren’t really for me. I made these especially for a dinner party and bringing a box full of gluten, sugar, dairy, fat, and delicious free cupcakes didn’t sound all that great. At least they’re vegan right? I only ate one…and a half anyway.
I am actually supposed to be avoiding gluten and dairy right now as I’m on a liver cleanse through the advice of my naturopathic doctor. I’m literally wrapped up in plastic wrap right now with castor oil and a hot water bottle over my stomach in hopes that it’ll detoxify my liver. I feel like a stuffed sausage..a sweaty stuffed sausage. Now, I have never been to a naturopath before but I sure wasn’t expecting this. I was hoping for something more along the lines of a hypoallergenic diet or something diet based, not having to take 2 tubes of bitter yellow tincture 3 times a day. Oh boy is that stuff disgusting. But these cupcakes aren’t. Go make them, eat them, now!
I pretty much followed the recipe exactly as written except omitted the almond milk in the icing recipe. This way I had to use less icing sugar to get the right consistency and also I dyed half the icing pink.
Hope you enjoy them as much as I did!