Here’s the awesometastic cupcakes that I made for the bake sale, and were pretty much the first stuff to sell out on my end of the tables. (I have a gift. A cupcake gift.)

Root Beer Float Cupcakes – My Sweet Vegan

Root Beer cake, chocolate ganache, vanilla buttercream

Chocolate Mint Cupcakes – VCTOTW
(Chocolate Mint cake, mint buttercream, melty chocolate ganache)

Raspberry Jelly Donut Cupcakes – Veganomicon

I didn’t get to test any of the cupcakes, as I wanted to sell them all, and I had never made the chocolate mint ones before so that was sort of a disappointment. Also, I finally got a hold of some root beer extract so I got to use that in the root beer floats instead of that weirdo Torani syrup. I suppose I’ll get to taste them next time!

Also, the jelly donut cupcakes are the easiest thing in the world to make, but I keep screwing them up! When I made them for a friend for Passover, I forgot to add the sugar before dumping all the batter into the cup liners. Before I made this pictured batch, I forgot to add the oil before doing the same. Also, I had a nice chat with a customer of the bake sale that couldn’t get his jelly to sink to the middle of the cupcakes to save his life. I thought maybe it was his baking powder or soda getting inactivated, but I’m hardly a food scientist. Hell, I can barely even get it right myself – but damn, they are good.

Not pictured: The green tea walnut biscotti from Vegan Cookies Take Over Your Cookie Jar, that was a little cajun on the bottom. I’ve been commissioned by a generous donor to make another batch, along with the root beer floats – all for a $1000 donation to Doctors Without Borders. Wow.