Soooo, I've offered to make 24 vegan cupcakes for a friends sisters wedding and I have 2 questions I was hoping the CC community could help me with...
1. Does anyone have a vegan vanilla frosting recipe that actually tastes good? I've tried a couple using vegetable shorting and vegan margarine in varying quantities but they taste pretty blah and kind of greasy.
2. What ball park figure would I (as an amateur baker) charge for said cupcakes, given they are afor a wedding?
Thanks!!
AFor vegan cupcake and frosting recipes I recommend this book: http://www.amazon.com/dp/1569242739/?tag=cakecentral-20
For the price (assuming you can legally charge for food based on local food safety laws), check out the Pricing Formula link in my signature.
I have been using nuttalex in place of butter in my buttercream recipe and I don't know how well it would hold up in heat etc but I think it tastes very very similar in flavour to ordinary buttercream.
Thanks, yeah, the one frosting that I tried that was better had nuttalex and copha (the Australian version to crisco, or the closest I can get to it!!) with a higher ratio of nuttalex to copha, it tasted better but was quite soft and I would be concerned about it holding up over several hours unrefridgerated.
Thanks, yeah, the one frosting that I tried that was better had nuttalex and copha (the Australian version to crisco, or the closest I can get to it!!) with a higher ratio of nuttalex to copha, it tasted better but was quite soft and I would be concerned about it holding up over several hours unrefridgerated.
Must say I hate the taste of copha and always have - I think I am one of the few that hates chocolate crackles. I have used it on a cake to fill and to crumb coat under fondant. I also used it to ice two cupcakes that I made (yep just two - one for both hubby and I) I used icing sugar, nuttalex, a little home made coconut milk and vanilla extract in it. We ate them the next day, he took his to work and the icing held up beautifully.
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