Here in North Carolina the past few nights have been very chilly, which means it’s in the 20’s at night.  Below 30 degrees is cold to those of us in the tar heel state!  After taking the dog for his evening walk my family and I come inside and are searching for something warm.  Tea and hot chocolate tend to hit the spot but I’m thinking these Mexican Hot Chocolate Cupcake recipe would be a perfect post dog walk treat, for us humans of course!  The vegan cupcake recipe which is topped a coconut whipped cream frosting was originally posted to Food 52.

Having recently feasted on a Cumbs Bake Shop “Almond Bliss” cupcake (pictured), I thought to gather some almond cupcake recipes for you.

How about a Vegan Chocolate Cupcake with Almond Buttercream and Raspberry Glaze?    The “Oh She Glows” blog site has both the recipe and fantastic photographs for step-by-step instructions, including a video to guide you through piping.

Or, how about Honey, Lavender, and Almond Cupcakes, complete with the directions for making your own lavender milk for the frosting?  The recipe from Lily Vanilli in England is in metrics, but worth the math exercise to get you there!

Finally, from the Love & Olive Oil site, let’s go for the Vanilla Almond Cupcakes with Blackberry Buttercream Frosting.  This yummy recipe includes almond extract, vanilla bean seeds, and coconut milk.

I recently discovered Fantasy Cupcakes on line, a lovely UK bakery that won a gold heart prize in the North West Fine Foods Awards, beating out 400 entries in the general foods competition.

Vegan Mudpie Cupcake

So I e-mailed Fantasy Cupcakes to ask for their secrets at taking a vegan cupcake into the mainstream.  The owner, Melinda, thought that the bitterness of the chocolate was the primary flavor of the cake and that it lingered on the palate.

Here’s a list of Melinda’s tips for vegan mud pie cupcakes:

• Use a little apple cider vinegar in the sponge batter instead of soya milk curdled with vinegar;
• Mix the wet ingredients together and fold in the dry ones; and,
• For the frosting, melt rich, dark chocolate mixed with soya cream, leave it to set, beat in a little powdered sugar until a firm(ish) spreading consistency is reached, spread onto the cupcake in a dome shape with a small palate knife, and dust with a good quality cocoa.

Melinda said the frosting recipe was an adaptation from a recipe for a vegan chocolate torte which was a family favorite for years.

For my two pence, I’d recommend using Cadbury’s cocoa powder.  It’s make in the UK and has more bite to it than its US Hershey counterpart.

I have yet to try vegan cupcakes but if they taste as good as these cupcake by Joylicious look, I’m sure I will love them!  These cupcakes, called best vegan chocolate cupcakes with vegan banana ice cream combine three things I love, chocolate, peanut butter and bananas.  The best part is that they not only look delicious but actually sound healthy.  I’ve always thought vegan recipes would be hard to make but after reading the ingredients and directions these actually sound doable.  Below you will find the recipe for the cupcakes but for the banana ice cream you will have to read Joylicious’s original post!  While there be sure to look around, I noticed a (non-vegan) mini pumpkin spice cupcake recipe that also looks amazing.

Read the rest of this entry »

ATC giveaways are going to a place they’ve never been before.  This week we are are giving away make-up!   Now you may be asking yourself, “What does make-up have to do with cupcakes?”  Well, it has everything to do with Etsy crafter, CAKE Mineral Makeup.  They sought out to create deliciously decadent highly-pigmented mineral makeup.  CAKE Mineral Makeup is 100% PURE minerals.  It is free of preservatives, talc, oils, fragrances and other potential skin irritants. 100% vegan! 100% cruelty free!

I love the bright colors and was so excited about them I quickly shared them with my daughter and sister.  All three of us have sensitive skin and loved their eye shadow.  No breakouts, just beautiful color!

 This week, two lucky fans will have the chance to win a 4 pack of amazing colors.

To enter this giveaway, just visit CAKE Mineral Makeups’ Etsy shop and take a look around.  Then come back to ATC and click on the comment area below.  Tell us what was your favorite color eye shadow and what item you believe they should add to their shop.  One winner will be chosen on Monday, November 22nd. 

The raw vegan diet seems to be all the rage lately.  Eating raw foods is uber-healthy and good for the planet too.  And “raw foodists” often claim that one doesn’t have to go 100% raw to reap the benefits of consuming raw foods.  Do I want to be healthy?  Of course!  Am I willing to give up cupcakes in order to go raw vegan?  Uh …

Well, thanks to Shannonmarie, who is known to the blogosphere as Rawdorable, I don’t have to.  She has created an amazingly innovative, entertaining, and useful “uncookbook” full of tantalizing raw cupcake recipes.

Her ebook details how to make the “cake,” gives us several different options for yummy frostings, and even describes how to make raw fondant.  Who ever heard of healthy fondant?

Her recipes range from basic to exquisite, from Pumpkin Spice to Citrus Confetti, from Basic Chocolate to Ruby Red Chai.  I’m telling you, Shannonmarie is a genius of the cupcake world.  And she’s one of those rare healthy cupcake geniuses.  (If you don’t believe me, try the Zippi Zucchini Cupcake!)

The book is jam-packed with gorgeous, inspiring photographs.  I’m tempted to blow some of them up and frame them. 

The Little Rawdorable Cupcake Book That Could is available at Rawdorable for $12.95.  It will be the best thirteen bucks you’ve invested in a while!

There are few things in life that I love more than Glee, Fox’s hit musical comedy.  While Glee did win a few Emmys last night, I was disappointed that Lea Michele, who stunningly plays the character of Rachel, did not win.  She was nominated for Outstanding Lead Actress in a Comedy Series, and I think she should have won, but she is young, and I can root for her for years to come.  Yesterday was her 24th birthday.  I remember where I spent my 24th birthday, and it certainly wasn’t at the Emmys.  But all is well that ends well because guess what she got for her birthday?

Pre-show host Billy Bush presented her with a vegan cupcake in a jar.  And though I would be pretty darn excited about such a gift, this red carpet gal pronounced the gift both “ghetto” and “cool.”

Today’s newsletter from the Vegetarian Times features a vegan Glazed Chocolate-Avocado Cupcake recipe! 
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract Read the rest of this entry »

I am so thrilled to share with you this vegan-friendly satchel from Need Supply Co.  The outside is soft, textured, faux-leather and the inside is cute little pink cupcakes galore.  The purse costs $72 and comes in black and grey.  It also has an adjustable shoulder-strap.  If you choose to visit Need Supply, be prepared to stay a while.  They have lots of great stuff!

Now this is a cupcaking event! They do things big in Texas, especially at Sugar Mama’s Bakeshop in Austin.

Jess Pryles, of Sugadeaux Cupcakes in Melbourne, Australia, will be visiting the Lone Star State this month! Sugadeaux’s motto is, if you’re going to indulge, you should do it properly.

Debating whether to make the trip across town, or across Texas?  Check out Sugar Mama’s ratings on Yelp!  There are a lot of Sugar Mama fanatics out there!  One happy customer wrote, “Sugar Mama’s is a cupcake lover’s dream come true.”  Oh, how sweet.

Sometimes dietary restrictions can make it hard to enjoy the finer things in life…like cupcakes. But in LA, things became just a little bit easier for the dietarily-restricted cupcake lover with the opening of Babycakes earlier this month. This New York transplant serves up the sweets with the health and allergy-conscious in mind – all of their offerings are egg, soy and dairy-free, and many are refined sugar and gluten-free as well. While their ingredients are restricted, their menu has plenty of options. Babycakes features red velvet, vanilla, carrot and chocolate cupcakes along with a plethora of cookies, crumb cakes, muffins and other delicious baked goods.

Just this last Friday, Beverly Hills’ haute-cupcake bakery Sprinkles jumped into the game with the introduction of their vegan and gluten-free red velvet cupcake.  Is this the start of a health-conscious cupcake war in LA?  If so, I can tell you right now: the cupcake lovers will be the winners.

Make your mom smile with delicious made from scratch organic cupcakes to enjoy on her special day! Get a 4 pack for only $11.00 or 1 dozen scrumptious cupcakes for $32.00!!! Place order by May 8th to get this special offer! Pick up to 4 flavors per dozen.

Why their cupcakes are unique…Cupcakes that are “clean” meaning no trans fat, no preservatives, and no artificial ingredients. Made of high quality organic ingredients. Cupcakes for EVERYONE!!! They can accommodate individuals with food allergies. 3 lines of cupcakes are available: organic only, allergy friendly/vegan (no dairy, no eggs),and gluten free. All of their cupcakes are peanut/tree nut free…hooray!

Please visit Green Goodies by Tiffany for more information.

Pink Cupcake Vegan Deodorant Stick 2oz $6.50

Delicious whipped, sugary pink buttercream frosting on top of a fresh-from-the-oven vanilla cupcake. It’s girly, feminine and if you like vanilla, you’ll LOVE this!

This veggie deodorant works by neutralizing odor from perspiration and by destroying microbes with its antiseptic action. It doesn’t interfere with sweating which is a natural cooling process, but it combats and kills odor-causing bacteria! What a sweet treat to your pits!!

This paraben-free, alcohol-free deodorant comes in a practical 2oz stick container. IT WORKS! Free of aluminum or bactericides.

☀ The original “Pink Cupcake” is only found here! ~ Often Imitated, Never Duplicated ☀

Available at Spa Therapy Works : Handmade Soap, Bath & Body Luxuries.

ATC Reader Ami sent us this photo and recipe…

a soda cupcake recipe:

Wet:
1 c soda (root beer, orange cream, black cherry, vanilla cream, etc.)
1/3 oil (you can sub applesauce for a lower fat version)
1 1/2 t vanilla extract (if you have other flavors that will work with your soda flavor, use 1 t of that flavor and a 1/2 t of vanilla)

Dry:
1 1/4 c all purpose flour
1/2 c sugar
3/4 t baking powder
1/2 t baking soda
1/4 t salt

Preheat oven to 350. Mix wet and dry in separate bowls. Mix wet into dry. Don’t over mix! The batter should be bubbly from the vinegar and baking soda reaction and the soda itself! Fill 2/3 full into muffin pan with cupcake liners. It will make a dozen cupcakes. Bake for 18-22 minutes (depending on your oven), and check with a toothpick, it will come out clean when finished.

Chocolate Ganache

Depending on your soda flavor, chocolate ganache might be a great addition.

2/3 c chocolate chips
2 T soy milk

Heat up the soy milk on the stove or in the microwave if you’re really lazy. Mix in the chocolate chips when soy milk is just about to boil. The chips will melt when stirred. After fully melted, let it sit for a few minutes and drizzle over the cupcakes with a spoon or squeeze bottle.

Vanilla Buttercream Frosting

Can’t go wrong.

1/4 c shortening (or use all shortening)
1/4 c butter (or use all butter)
1 1/2 c confectioners sugar
1 T soy milk
1 t vanilla extract

Cream shortening and butter. Add sugar 1/2 c at a time. Slowly add milk, a little bit at a time. You may have to add a little bit more. Add vanilla last when frosting is at the desired consistency. Note: if you’re kitchen is ridiculously hot like mine at times, stick the frosting in the fridge right after you make it so it can set up a little bit. Add the frosting when the cupcakes have completely cooled.

Thanks for sharing Ami! It sounds amazing!

I originally posted this recipe over at my blog, Bake and Destroy. As the story goes, my mother in law Jo is obsessed with powdered ice tea. She simply cannot get enough of it. I wanted to make frosting with the iced tea powder she loves, but couldn’t bring myself to do it. So instead, I made her these dairy-free tea cupcakes with vegan lemon buttercream. They’re perfect for a spring cook out, which is exactly how we’re celebrating her birthday this week end! So enjoy the cupcakes, and happy birthday, Jo! We love you!

For the cupcakes you will need:

• 1 cup soy milk
• 4-6 iced tea teabags*
• 1/4 cup canola oil
• 1/2 cup soy yogurt (plain or vanilla)
• 3/4 cup granulated sugar
• 1 1/2 teaspoon vanilla extract**
• 2 tsp fresh lemon zest
• 1-1/3 cups all-purpose flour***
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

*Use 4 bags if you just want to say they’re iced tea cupcakes, use 6 or more bags if you want to know it.
** Replace up to 1/2 tsp of this measurement with a flavor complimentary to ice tea- lemon, orange, mint, etc. I’d recommend 1/4 tsp if you’re using something as strong as mint or citrus oil.
***These are very moist cakes. Not fall-apart moist, but they stay squishy for a long time. If you want something a little more firm to the touch up this measurement to 1 1/2 cups of flour.

Then you:
Preheat oven to 350 degrees and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes. When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

In a large bowl whisk together oil, yogurt, sugar, vanilla, lemon oil, zest and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

For the lemon buttercream you will need:

• 1/4 cup shortening
• 1/4 cup margarine, softened
• 2 cups confectioners’ sugar
• 2 Tbs fresh lemon juice
• 2 tsp fresh grated lemon zest
• 1 teaspoons vanilla extract

Then you:

In a small bowl, cream the shortening and margarine until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. I stuck cut-off straws in some of these and topped the rest with a sprig of organic mint.

Here is a list I have compiled of cookbooks that have vegan cupcake recipes…

1. Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz

2. Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz

3. Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock by Isa Chandra Moskowitz

4.  The Joy of Vegan Baking: The Compassi… by Colleen Patrick-Goudreau

5.  My Sweet Vegan: passionate about dessert by Hannah Kaminsky

6.  Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan’s Sweet Tooth by Lois Dieterly

7.  Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods by Ellen Abraham

8.  Crazy About Cupcakes By Krystina Castella

If you know of any others please leave a comment with the name of the cookbook you know of that has vegan cupcake recipes and I will add it.

Chocolate Mint Cupcake Dishtowel $6.00

At “Sew Jennie” only materials that are vegan friendly are used. That means no fur, leather, wool, silk, shells, or any other material that comes from our fellow animals will ever be found in her designs. She believes in compassion for all living things and is proud to have purses, blythe doll clothes, etc. that reflect her beliefs. Cruelty Free is the way to be!

She also trys to send all orders in recycled packaging, so that there is less going into the landfills.

Chocolate coloured cupcakes with minty (or is it pistachio?) “icing” dance across the bottom of this cute four sack dishtowel. Hand embroidered by me! Perfect for cupcake lovers, green kitchen, retro, modern..heck who doesn’t like cupcakes?

Available at Sew Jennie!

One simply cannot speak of vegan cupcakes without a solid reference to The Urban Housewife. Known as Melisser to her nearest and dearest, The Urban Housewife has been changing the way we think of vegan baked goods since 2007. With each post to her Veg Bloggy Award-winning site, thousands of fans tune in to see where she’s been and what she ate. From Berlin to New York to Stockholm, she’s been everywhere, eaten every vegan thing and lived to blog about it.

I asked Melisser to give our readers a sampling of some of her tastiest vegan cupcake adventures and she put together a list of 10 fab places to snag a vegan cupcake. The list, she stresses, is in no particular order.

Oh, and she was too humble to mention it, but one place you’re sure to find a delicious vegan treat is Melisser’s own commercial kitchen- Sugar Beat Sweets. If you’re in the San Francisco area be sure to hit her up for some Snickerdoodle cupcakes!

Ten places you might just spot Melisser eating vegan cupcakes:

1. Vegan Treats, Bethlehem, PA & throughout the East Coast
Known throughout the vegan land for their Peanut Butter Bombs, Vegan Treats also serves up a selection of other fine pastries. After years of wholesale throughout the East Coast, owner Danielle Konya opened a retail store where you can get your cupcake on.

Cupcakes are the heart of this shop where you’ll find everything from Fleur de Sel Caramel cupcakes to Bacon Maple Walnut cupcakes, all vegan of course!

The Bleeding Heart Bakery, Chicago

3. The Bleeding Heart Bakery, Chicago, IL

While not everything in the packed pastry cases is vegan, a hearty selection of cupcakes await you at this all organic, 100% punk rock bakery!

Whether you’re looking for a cosy place to chill, a delicious sandwich, or a sweet treat, S’nice delivers with their cupcake, baked in house & available daily.

Not your traditional cupcake, Babycakes spelt or gluten free cupcakes caters to those with allergies or looking for a wholesome cupcake.

Sticky Fingers may be better known for their massive cinnamon rolls, but the cupcake selection won’t disappoint at this bakery churning out a full selection of cruelty free confections!

Cupcake, Berlin, Germany

8. Pattycake Bakery, Columbus, OH
Pattycake started out making cookies for a local co-op, but now has a full selection of vegan treats, including cupcakes, that you can snag from their storefront or the upcoming online ordering system!

9. Watercourse Bakery, Denver, CO
Not only Ho Ho Cupcakes should tempt you to try this all vegan bakery, as a full selection of sweets are available. For those with allergies, they specialize in gluten free options.

The food may not blow you away at this vegan eatery with a LA hippie vibe, but the desserts are no crunchy granola & their decadence will definitely satisfy your sweet tooth!

Cupcake Sugar Cookies – One Dozen $28.00

These yummy lemon-vanilla sugar cookies are frosted with your choice of either lemon-vanilla, chocolate or strawberry royal icing and decorated with all-natural sprinkles. Please specify your icing flavor choice in the message to seller. These sugar cookies contain no eggs, dairy or animal-derived ingredients, and they’re always extra thick and perfectly soft.

You’ll receive a box of twelve 3″-3.5″ cupcake-shaped cookies, wrapped on a cake round and cushioned with shredded paper and/or bubble wrap. The box is tied with a bow, but additional gift wrapping is available.

You’re welcome to order more than a dozen, of course. Just convo the seller and let them know what you need.

Although these cookies do not contain any nuts, they are baked in a kitchen where they are used. They do use soy products. Please let them know ahead of time if you have any food allergies.

Available at Cream Bakery Vegan Sweets!

Post Punk Vegan Cupcake Goddess Apron $16.99

Product Details

Shorty’s Gourmet Treats – – Oatmeal Pumpkin Pupcakes Tiny Cupcake- – All Natural Organic Vegetarian Molasses Dog Treats $5.00

Our dogs only eat organic! Do yours?!

Your dogs will love biting into these little oatmeal pumpkin “pupcakes”, and their owners will love giving them to them! :)

These oatmeal pumpkin pupcakes are all natural and made with human grade ORGANIC ingredients.
((If the mood should strike you, you could eat them as snacks, yourself!!))

These treats are made with a much more “cupcake-like” consistency! As well as topped with oatmeal flakes! :)

♥NO Salt
♥NO Corn
♥NO Sugar
♥NO Artificial Colors
♥NO Artificial Flavors
♥NO Byproducts
♥NO Preservatives

These treats come in a vacuum sealed 6 oz. containers which is exactly 12 (1 Dozen) pupcakes!

These treats have their “lip smacking” seal of approval of my 4 dogs! :)

♥*♥ All treats are MADE TO ORDER! ♥*♥
(As soon as an order is placed, it will be whipped up and sent out – – no stale treats here!)

♥But wait! There’s more. Ever wonder what really goes on in Shorty’s Kitchen? Click the link here to find out!

Available at Very Vintage™.

Chicago vegans know where to go when they need some sugar – take the Damen bus to Belmont and stop when you see the giant neon sign: The Bleeding Heart Bakery. Since 2005, owner and executive pastry chef Michelle Garcia, along with her husband Vinnie and a staff of punky young bakers have been baking up local, sustainable and organic treats for vegans and dairy-eaters alike. I asked Michelle about her experiences both as a former vegan and as a professional chef catering to vegan customers. Her answers proved a point I already knew was true in my heart- vegans are hungry, they have money, and they want to buy your delicious vegan treats. So bakery owners, listen up: get yourself a great vegan recipe book pronto.

Do you remember the first vegan dessert you ever tasted?
That would be the German chocolate cake from Chicago Diner.

If so, what did you think about it?
At the time, I was so excited to be able to have a birthday cake that I didn’t care about how it tasted, so I guess I don’t even remember.

If not, do you think it’s better that you don’t remember it?
*I’m pretty sure the answer is yes, definitely.

Your original location on Chicago Ave was a hit with vegans from day one- what made you decide to offer vegan treats right off the bat?
I had spent half of my life at that point as a vegan, and I knew that the type of bakery we were would attract a lot of vegans. Also, I know that a lot of children are born with egg and milk allergies; I wanted to be sure that all children could have an amazing birthday cake no matter what.

Have you ever had a vegan baker working in one of your shops?
I’ve had several vegan bakers. However, I feel as though most of them were inhibited by old school beliefs about baking vegan.

Did mainly work on your vegan goods, or were they OK with making your non-vegan stuff as well?
Most seemed to turn there noses up at non-vegan goods, which was really frustrating as I was vegan for so long and saw everything as education and knowledge whether I personally believed in it or not.

Would it be difficult for a vegan to properly prepare your other treats without tasting them?
Our basic recipes are very simple and east to follow, if you understand the basic principles behind baking techniques, you should be able to make anything. Also, no one at the bakery minds tasting anything, so there are no excuses.

What do you think the biggest misconception about vegan desserts is?
Most people automatically think vegan means dry, flavorless cardboard and granola-ish.

What do you do with your vegan yummies to de-bunk the misconceptions?
I believe our approach is much different than most. All vegan recipes start as conventional and get tweeked to be vegan. We try very hard not to use traditional flavorless substitutes. When we have to make a substitute, we want it to add something- like bananas.

Is it any more difficult to find vegan organic ingredients than it is to find non-vegan organic ingredients?
Honestly, now a days, it is much easier. But when we first started we had to buy everything retail.

What’s your most popular vegan dessert?
That would be between the banana fudge brownie and the Slash Cupcake. (Devils food cupcake, chocolate frosting and curly chocolate shavings)

Does it seem like the demand for vegan baked goods has increased over the years?
For sure, mostly with little children.

I always hear people say that vegan cakes are dry, what are people doing wrong when they bake?
They are using substitutes such as Ener-G that act as a drying agent. Any kind of starch will do that. Try using a banana or possibly just leaving out the substitutes all together! You could also substitute oil for margarine or Earth Balance.

If Joe Blow off the street were blindfolded and asked to taste two of your chocolate cupcakes- one vegan and one conventional, do you think he could tell the difference?
I know he wouldn’t. We’ve actually done this! The vegan cupcake won every time, so now that’s all we offer!

Do you find that non-vegans are open to trying vegan desserts, or are they scared?
Most seemed to be scared, but love them when they try them accidentally, that happens almost every day – especially with the cupcake.

Do you think it’s important for a modern bakery to offer at least one vegan option?
It’s incredibly important, why alienate people? Were always trying to offer product that spans the board for allergies, we just started offering vegan sugar free options and believe it is so important.

Have you thought about making vegan versions of any of your famous bacon-infused treats, with vegan bacon?
We tried; it’s just not the same. As a vegan I never enjoyed fake meat and I guess that just followed me.

What’s the hardest thing about baking without dairy?
Running out of soymilk! It happens all the time! Even when I double the order. I think we have little vegan gnomes drinking it all.

What about pastry- can you make a vegan croissant?
You can, but margarine gets soft really fast and all the fat leaks out. We did, however, just start making vegan brioche, which rocks!

Is it harder to make dairy-free pastry than it is to bake vegan cakes and cookies?
Not really harder physically- harder mentally, it requires a lot of thought.

Were you ever vegan?
Yes, 7 years straight ad a few others here and there.

What made you go vegan?
I was raised vegetarian for the most part and became an extremist at a very young age. I don’t believe in doing something half way.

Finally, how many vegan cupcakes do you think you sell in a week?
Well, we have recently counted this, it’s 800 I’m the shop and another 200-300 in special orders.

Photos by Bill Lambert

*For the record, Chicago Diner did used to have kind of a gnarly vegan bakery- it has since improved by leaps and bounds.

CUPCAKE SOY CANDLE – Large Jar $17.00

PURBLISS! All of our candles are made of creamy pure soy wax and ‘flavored’ with some of the most delectable scents found on the planet. You can find out more about our candles at: WWW.PURBLISS.COM

This lovely, almost edible listing is for: *CUPCAKE*

Each candle burns for approximately 65 hours. This is a fabulous steal for $17 and are normally priced at $20 on our website. All of our candles are hand-poured and made right here in the USA by a mom and pop. :)

Available at PURBLISS.

Vegan cupcake stand in green $18.00
Display your amazing and delicious vegan cupcakes in style. Sweet stand says “vegan” around the rim.

• About 4″ wide and 2.5″ tall.
• Wheelthrown and handstamped. Food- and dishwasher-safe.

Available at Vegan Dish.