It was my birthday a few weeks ago and I made cupcakes!
I turned 26 this year and birthdays for me are really not the same as when I was a kid. It's kind of upsetting to have the magic of a birthday fade away because I have very fond memories of balloons, presents and even booze in the later years.
I just don't seem to care anymore though. I do enjoy aging because I find with each year that passes I discover a whole new set of frustrations and realizations. I think I'm coming closer to figuring it all out...
I do have a confession to make, I am going to shunned by the vegans, but I did break vegan over my birthday. BUT WAIT hear me out a bit. I've been feeling like absolute crap for the past few weeks. I feel sluggish and my digestion is off. I have learned a valuable lesson and I have no regrets. It's a life long learning process and I wish the vegans would just loosen up a bit. We all do what we can and I do believe every little bit counts. So I am dusting off my pants, picking myself back up again and starting over!
Luckily for my loyal vegan readers these yummy Chloe cupcakes ARE vegan and as decadent and delicious as a non-vegan cupcake.
Mint Cookies 'n' Cream Cupcakes
Chocolate cake topped with a creamy mint vanilla icing with chocolate cookie crunches.
Ease of recipe: 4/5
I think I may enter these cupcakes in a baking competition, first place for sure.
Overall Cooking Experience: 4/5
The icing calls for vegetable shortening. I have never worked with it before and it is GREASY. It took forever to wash out of the bowls and sink after but it gave the icing a dense and creamier texture.
Casey licked the icing off my fingers... she didn't mind the grease ;)
Final: 23/25
I made half the icing with the mint extract and the other half without because I have some picky people in my life (you know who you are) but overall this was a very successful cupcake recipe. They're not too sweet and full of flavour. Another Chloe must make :)
xo tash
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