Cupcakes!! I got my Vegan Cupcakes Take Over the World cookbook just in time to make cupcakes for Rachel’s (Ryan’s sister) baby shower that I hosted on Saturday. Keeping in tune with myself, I had to make most of the food. The cooking and prep work took me quite awhile on Friday night, but it is something I enjoy and something that is appreciated.
First of all, I made 36 Pistachio Rosewater cupcakes which turned out awesome!
I also made ranch pretzels, goat cheese & sun-dried tomato bruschetta, fruit dip with fresh fruit, and roasted red pepper hummus with veggies. Ryan’s mom made a yummy salad with strawberries, oranges, and cashews, a friend brought a reuben dip, and his aunt brought chicken wings. We had quite the spread and of course I forgot to take a picture!
On Sunday, I couldn’t resist trying some more cupcakes. I tried the Lychee Cupcakes as lychee is one of my favorites! These needed more liquid as the mix was dry, so I added some more lychee syrup. They turned out very muffin-like, but were still great as muffins! I used a coconut glaze to frost and some of the extra buttercream frosting from the rosewater cupcakes as decoration. It is also adorned with dried lychee.