My contributions to our workplace Cupcake Day for the RSPCA: gingerbread cupcakes with creamy lemon icing, which were the breakaway star of this affair; just amazing. And red velvet cupcakes with dark chocolate ganache, which were popular but not to my taste (I had never tried red velvet cake before, and now I know I’m not the world’s biggest fan). Both recipes from Vegan Cupcakes Take Over the World.
Non-vegan vanilla cupcakes with chantilly cream and Smarties made by my co-conspirator and fellow vegetarian in the office (plus gorgeous fresh strawberries, bananas, apples and oranges). See the cutout kitty and puppy decorations?
Sexy Low-Fat Vanilla Raspberry Cupcakes made by the aforementioned coworker, using the recipe from Vegan Cupcakes Take Over the World (damn fine book, that). And fresh kiwi fruit, yum!
Thanks to everyone who helped make it a delicious and super-fun occasion, we also managed to raise over $100 for RSPCA WA. Win!