Happy Easter! I ended up making fluffy vanilla cupcakes piped with vanilla buttercream frosting. Designing these cupcakes was a blast – the piping technique was surprisingly easy and the lightness of the frosting contrasted well with the chocolate eggs in the center of each cupcake. As per usual, this recipe is completely vegan, down to the chocolate eggs! This treat is much more typical of my American side of baking, which tends to thrive through decadent, colorful, sugary creations.
Some may think vanilla is a somewhat plain flavor, but it reminds me of childhood flavors – I remember eating vanilla cupcakes in the spring and summer with sun kissed skin, hiding from the heat in the shade. These cupcakes went amazingly with a tall glass of cold milk; a perfect, refreshing midday treat! I have a surprise for you all next week, so I will see you then!