Use this frosting on Golden Vanilla Cupcakes.
|½||cup nonhydrogenated shortening|
|½||cup nonhydrogenated margarine|
|3½||cups confectioners’ sugar, sifted|
|1½||tsp. vanilla extract|
|¼||cup plain soy milk or soy creamer|
This content is from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role