I meant to take a picture of my vegan cupcake, purchased at the Moscow Co-Op this evening when the live music we went to see never showed up (we had planned our meals out so we could afford the chocolate Guinness cake at Bucer's pub while the music played--they ran out of cake, too, but we still love them). Unfortunately, I was so eager to eat it that the picture never got taken. However, it was still an interesting experience.
As you know, I'm addicted to Food Network, and lately I've been really into Cupcake Wars, where bakers compete for a prominent display of cupcakes to expand their business, plus $10,000. There are a lot of vegan bakers who come on the show and some are reprimanded for the gluey texture of their cupcakes while others have won the war. I don't think the one I had was made by a war winner, but I'm still very satisfied with my dessert. As I peeled away the wrapper, strands of something sticky peeled away with it, presumably because it had been unrefrigerated while we drove home. The frosting was sort of sliding off, too, but it was incredibly creamy for something made with soy cream cheese. The cake itself was pretty dense and a little grainy, but very sweet--I tasted honey, though there was none in it, and I think it may have had something to do with the tapioca flour. Who knows. It's a sweet flavor I've tasted in many sort of synthetic sweet products, but I can't quite place it. It makes me very curious to try making vegan cupcakes of my own.