Today, dairy-free food brand Tofutti published a guest post of mine: chocolate cupcakes with peppermint frosting. They were delicious, so I hope you’ll visit their blog to check out the recipe! They’re vegan by using Tofutti cream cheese, and you can totally make the frosting non-vegan by using, well, the non-vegan counterpart. However, I swear you’d never know these cupcakes were vegan on your own. They’re just plain smokin’.
Chocolate Cupcakes with Peppermint Frosting @ Tofutti
In the meantime, I leave you with some food porn to really sell you on these babies..
An awesome local photographer, Sophorn Kuoy of norococo, came over to photograph the process for a style blog she writes for the local newsweekly. Obviously, I represent aprons. Isn’t she amazing?
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.