Today’s adventure was a completely vegan chocolate birthday cake with accompanying cupcakes (regular and mini).
Carrot cake is a classic – and has been one of my signature cakes for a while now. This was my first attempt at converting the recipe to cupcakes, and it went well! These were for a brunch at a (semi-)cooperative house in Berkeley. Though, I have to say, it was super sunny and the photos just aren’t as good today.
For a Japanese-themed dinner tonight, vegan green-tea flavored cupcakes and glaze, with a (non edible) garnish: