Only six days have passed since Xmas and I've already baked two types of cupcakes from Vegan Cupcakes Take Over the World (VCTOTW). Today, I made the simple chocolate chip cupcake with a slight adjustment. I wasn't going to leave my house for supplies so I replaced the rice milk with water instead. The batter seemed rather runny and I decided to add a tablespoon of corn starch and threw in extra spelt flour. This perhaps made the cake a bit bland although my two testers did not agree. Next time, the cake will have more vanilla added and cinnamon. How could I have forgotten the cinnamon? Sheesh.
I added chocolate chips to the batter and added peppermint extract to the chocolate frosting. The book had whacky ingredients (that I have yet to purchase) for all of the frosting recipes so I looked on the internet and found a simple chocolate-mint frosting and whipped up a batch. Click here to see recipe! 
My first VCTOTW recipe attempt was the pumpkin chocolate chip cupcake with cinnamon frosting and it was to die for! I again replaced all rice milk for water and the results were great!
My ceramicist pal, C Burd was over eating a fresh pot of potato soup (click for my post with recipe) and for dessert, we had the cupcakes! He delivered newly fired pots my summer kids and I threw over the summer and boy do they look sharp!
This is one of Burd's pots that I purchased at his holiday sale.
Here's to the new year and to the pursuit of a life filled with compassion, love and excitement! Blessings to all!
THERESA P.S. Day two has proven to me that the triple chocolate-mint cupcakes are fantastic! Light, fluffy and with just a hint of mint. Yes to success!
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