Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule

Book rating: 04 Paperback

By (author) Isa Chandra Moskowitz, By (author) Terry Hope Romero, Foreword by Sarah Quin

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  • Publisher: Marlowe & Co
  • Format: Paperback | 176 pages
  • Dimensions: 165mm x 175mm x 10mm | 249g
  • Publication date: 1 November 2006
  • Publication City/Country: New York
  • ISBN 10: 1569242739
  • ISBN 13: 9781569242735
  • Edition statement: Original
  • Illustrations note: Color photos
  • Sales rank: 2,033

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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Author information

Isa Chandra Moskowitz has been cooking up trouble in New York City since the eighties, when she discovered punk rock and vegetarianism. Her public access cooking show, the Post Punk Kitchen, filmed in her small Brooklyn apartment, has been a smash hit since it hit the airwaves in 2003. She has been inspiring fans of vegan food and loud music ever since. The Post Punk Kitchen won VegNews' Veggies award for Best Cooking DVD and has been featured in media from Bust to Herbivore to Isa also hosts cooking demonstrations and can be found online at Terry Romero co-hosts the Post Punk Kitchen and can't believe she lives in Queens. Contributor residences (city, state or country if outside the US or Canada): Brooklyn, NY; Queens, NY

Customer reviews

By J. Hadzihasanovic 06 Mar 2013 5

I've had this book for quite a few years now and I really enjoy it!

First of all, it looks great, the pictures look delicious! And it's funny!

Second of all, some of the ingredients are a bit hard to get a hold of, but the results are amazing :) Everybody loves these cupcakes!

By Natalia Bogdan 02 Nov 2011 5

I've made a number of recipes from this book and I was pleasantly surprised to find out that these recipes turn out really well. My favorite so far are the carrot cake cupcakes. They turn out really moist and taste amazing. For those expecting exact replicas of non-vegan cupcakes you will find a bit of a difference. The cupcakes don't always rise, and if they do it's usually in more of an upward manner than the typical splurging over the edge to make a muffin top. You may also have a hard time finding ingredients for some of these recipes. I had to go on a mission to find Agar and getting vegan cream cheese where I live requires quite a journey so I tend to avoid the icings made from it. Soy yogurt is also a little bit of a hassle to get but doable. But soy milk and creamer are pretty easy to find as they are very common now and some of the cup cake recipes don't even use soy products. If your willing to put a little more effort into finding some of the more exotic components there are tons of different recipes to try out. These cupcake recipes also work well for cakes. Overall I very much enjoy this book and use it fairly often.

By Liana Rock 29 Aug 2011 5

i'm not a vegan-i'm not even a vegitarian.....but i am a baker.thanks to this book i now have egg free,dairy free,vegan free recipes that taste amazing. most people question me to make sure that the cake is actually vegan,because it tastes so good. i highly recomend this saved me

By wildsoda 15 Feb 2011 5

Argh, I just wrote a very long review only to have the website screw up on sending it, so here it is in a nutshell:

I have no idea why that other reviewer didn't like these cupcakes, but I just borrowed the book a few days ago and the cupcakes I've made so far have been terrific. (I came on the site just to buy my own copy, actually.) In fact, the plain chocolate cupcake with vanilla "buttercream" frosting was f*cking AMAZING. I'm a vegetarian, but not vegan, so I eat desserts with milk & eggs baked in, but I thought this was as good or better than any "regular" cupcake I've ever had. I brought them into work and my co-workers (none of whom are even vegetarian) all loved them, too.

The reviewer was right about one thing, though -- you can't get shortening (eg Crisco) in Australia except from the USA Foods Store, but you don't need it. Just use double the amount of margarine (I used Nuttelex) instead of half margarine and half shortening. The frosting was delicious, and creamy and smooth. I simply spread it on with a knife, but it would work just as well with a decorating bag. (Do not use copha, by the way -- it's completely different from US shortening.) I'm not ashamed to admit that I actually licked the tupperware clean. Ok, I am a little bit, but I love frosting, ok?

I've already started plotting which ones are next: Red Velvet, Chocolate cupcakes w/ coffee frosting & toasted coconut, S'mores Cupcakes (it's a Yank thing, we love s'mores) and the Boston Cream Pie. I seriously want to make cupcakes every weekend (but that means I'd be eating cupcakes every weekend, so I may have to cut back).

So yeah, I'm sorry that other reviewer had a negative experience, but really -- "wouldn't feed them to [their] dog"?? First off, you shouldn't ever feed cupcakes to your dog because the active chemical in chocolate (theobromine) is toxic to dogs and can kill them, plus even vanilla cupcakes are way more sugar than they should have.

And secondly, I wouldn't feed these cupcakes to my cat because I am saving them for ME.

By nnn2 31 May 2009 5

I have tried a pair of recipes so far... what can I say?
Awesome! No one of my non-vegan friends could believe the cupcakes were dairy-free..
I absolutely recommend this book to everyone (who isn't trying to lose weight)!

Review quote, 4/30/10 "Another gem by Isa Moskowitz, this cupcake bible includes 75 different recipes for cupcake batter and frosting...Vegan Cupcakes will tantalize and inspire, especially with the beautiful photos of each recipe." The Auburn Citizen, 12/29/10 "Will satisfy almost everyone's sweet tooth and visions of sugarplums.", 1/18/11"These [Peanut Butter] cupcakes are pushed to maximum peanuty capacity and still remain moist and fluffy. Chunky peanut butter, molasses and flaxseed give them an intense flavor and nutty texture.", 1/18/11 "[The Sexy Low-Fat Vanilla Cupcakes are] vanilla-scented gems." The RetailMeNot Insider, 5/23/11"Granted, these authors aren't on restricted diets due to allergies or celiac disease, but their wildly inventive vegan desserts are dairy- and egg-free, and they have a whole section on how to make cookies without wheat.", 11/21/11 "Isa and Terry deserve top marks with for this unique collection of highly creative recipes for out-of-this-world cupcakes. Get your copy now, get cookin' and get tremendous satisfaction from making these unusual cupcakes." VegNews, September/October 2012"Marks an important milestone for veganism in that it proved to the mainstream that vegan food can be awesome." VegNews, September/October 2014 "'Plant-based' went from earnest to awesome with two words: vegan cupcakes. Isa Chandra Moskowitz and Terry Hope Romero started it all in 2006 with Vegan Cupcakes Take Over the World--which, along with their 2007 Veganomicon--still leads the pack in vegan cookbook sales." Palm Springs Desert Sun, 12/24/14 "I was amazed at how delicious every recipe was. It uses simple every day ingredients with lots of color photos with easy directions."