This little vegan chocolate strawberry cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.
You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
Read MoreI have to agree with angloesque's comment about Chloe's recipe. Even the recipe on foodnetwork.com is different. So is the actual ingredients used to win the cupcake war a big secret? Why so many variations?
Read MoreI've made this over and over again! They taste deliscious!! The truth is, like one other person said, there is 1 cup of liquid missing from this recipe. I use 1 cup strong coffee, but Chloe says you can also use water or coconut milk. Also for the frosting, It's 3 cups powdered sugar (I don't understand the confusing numbers) and 2 to 5 tbsp liquid, depending on the consistency you like. One more detail: this makes 14 cupcakes, and not 12.
Read MoreOne of easiest vegan cake recipes. I made gluten free, lower fat and sugar as well halved recipe. 3/4c garbanzo/lava bean flour plus all purpose gluten free flour, 3 TBSP splenda/sugar blend, 2 TBSP veg oil, 2TBSP applesauce. Turned out great. Used raspberries.
Read MoreThe recipe above is different from the one on Chloe's website (http://www.chefchloe.com/recipes/item/chocolate-strawberry-shortcake-cupcakes.html?category_id=31) and, most notably, is missing a cup of coconut milk in the batter part. I read and reread the recipe and kept missing the part where you add a cup of water to the batter (why that's not on the ingredients list I don't understand), so my first batch didn't turn out at all. I tried again with the recipe on her site and they were awesome.
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