Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers a fluffy cloud that is the raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven.
You know those days when everything that could go wrong does go wrong? When an important e-mail ends up in the junk folder, a request is denied and a friend is feeling poorly in a really scary way? Yeah, it’s been one of those days.
I don’t deal well with days like that. I don’t deal well with stress in general. I bet I’m not the only one – more like one among many. Writing helps. Putting thoughts to paper, just getting it all out of your system. Baking, too. Being productive in that most delicious of ways. And breathing. Important, that one. Breathe in. Breathe out. Listen to a song that reminds you that what’s happened… happened and it’s not the end of the world. Breathe.
And it’s really really not the end of the world. I know it may sometimes feel like that… but it really isn’t. Just breathe. We’re okay.
These simple vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be the centrepiece at any celebration. I’m sure these gluten free vegan cupcakes will become your favourite go-to cupcake recipe!
It’s my birthday today. And if you asked me how old I am… give me a minute. Or two. My age seems to be something that I never remember – probably because I don’t find it all that important. But, if you’re wondering (and you probably aren’t): I’m 24.
Pure chocolate bliss in every single bite – these gluten free vegan chocolate cupcakes are bound to become everyone’s favourite. They look amazing, taste spectacular, and are super easy and quick to make! Plus, you couldn’t possibly guess that they contain no gluten, no dairy and no eggs!
There’s something terribly charming about dark, almost fudgy chocolate cupcakes, topped with a small mountain of swirly, fluffy chocolate frosting. It’s basically chocolate on chocolate… with even more chocolate in the form of dark chocolate sprinkles.
Yes, I’ve just used the word chocolate SIX TIMES in only one paragraph. This will be a chocolatey post, folks. The chocolatey post – with a chocolatey recipe for gluten free vegan chocolate cupcakes.
These dairy and gluten free pumpkin cupcakes are the ultimate fall dessert. Stuffed with homemade caramel and topped with a sweet, fluffy marshmallow frosting, they will make your taste buds all sorts of happy.
I’ve been asked to provide nutritional information for my recipes quite a lot, lately. And when I say “nutritional information” what I actually mean are “the calories per serving”. And here’s the thing: I won’t.