Vegan Chocolate Cupcakes

I’m sorry guys. I’m so sorry. I’ve been neglecting you. It’s not just that I’ve been baking less often – though I have definitely been baking less often. I’ve also been doing some seriously sloppy baking (and, as you can probably tell from the photos below, some even sloppier photography). I just sort of throw things together, and then I heat it all up in the hostel toaster oven (which is actually a decent little oven, but I know it’s lying to me about the temperature so there’s a lot of guesswork involved.) Sloppy. I even managed to bake the first batch of these without sugar. Eight ingredients and I managed to forget one.

So yes, I apologize. But I’ve moved into a new place, with a nice kitchen with things like scales and measuring cups. Mixing bowls. A fridge with enough space to chill things. It’s wonderful. I’m about to start on my first baking endeavor, but I wanted to give you guys a couple of the nice things I baked in the hostel to tide you over.


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Peanut Butter Chocolate Cupcakes

Guys, I love peanut butter. I know I’ve talked about the New Zealand peanut butter situation before, but since then there’s been a new development. It’s called Fix & Fogg and it is my new favorite food. And it’s locally made here in Wellington! Even better. So when I went to make these cupcakes, I had to use it. Sure, the consistency of the icing might have been better with something a little less all-natural, but the flavor! The flavor made it worth it.

I also used local sour cream, although that was less by choice and more because I found out halfway through my first batch that most sour cream in New Zealand is made with gelatin (which I, as a selectively-strict vegetarian, don’t eat). So after throwing away my first batter, including all of my extra special, exorbitantly expensive Dutch-process cocoa powder, and having a small temper tantrum, I went out and bought some lovely Zany Zeus stuff made up in the Hutt.


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Salted Caramel Mini Cupcakes

More birthday cakes! We had two birthdays at my work this weekend, so of course my weekly baking had to be some sort of cake. Layer cakes are a little too impractical for work, so I went with my trusty Magnolia Bakery cupcakes instead. And I had a request for salted caramel from the birthday girl, so naturally that went into the icing.


I’ve mentioned before that I always seem to make mini cupcakes. I’m usually baking for so many people that I just can’t make enough of the normal ones. For most cupcakes, I’d make them full-size if I could. But for these ones, I think they’re best small. First because they’re quite sweet, and second because the icing-to-cupcake ratio is so much better for mini cakes than for full-size ones. And the icing for these is crazy delicious.


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Valentine’s Day Cupcakes

Before I came to the other side of the world, I was lucky enough to visit New York City several times. And like any good tourist, I stood in a very long line for a very overrated (though, to be honest, phenomenal) cupcake. Yes, I’m talking about the famous Magnolia Bakery, and yes, that is where I get most of my favorite cupcake recipes (and one of my all-time favorite cookie recipes, but we’ll get to that). Whatever you might think about the place itself, they’ve yet to lead me astray.

lone cupcake

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