Wednesday, June 4, 2008

Claire's at it again!

Baking cupcakes, that is. I helped a bit with assembly, and I cooked the cherry sauce. Otherwise these were made by a 9-year-old vegan cupcake enthusiast! Oh, they're also gluten-free, thanks to Bob's Red Mill gluten-free flour. Recipe from Vegan Cupcakes Take Over the World, of course.

These are not mere cupcakes. They're more like a fancy dessert, requiring plates and forks. Yum yum yum. Delicious!


VeganFabulous said...

Those look fantastic! I would be in big trouble if I had kids and they loved baking vegan cupcakes!

Bobbi said...

Big trouble is right! The pounds have been creeping on.

julie hasson said...

Clare's definitely got some baking skills! Gorgeous cupcakes that look like they came straight out of a bakery case!

SO which gluten free flour from Bob's did you use? Could you taste a difference?


Bobbi said...

Thanks Julie! I use Bob's Gluten Free All Purpose Baking Flour. I don't notice a different taste at all (nor does anyone else) but I think the texture is more delicate, and less crumby. But that's fine by me.