The decorating of these was inspired by lovely British baker Peggy Porschen. Half of the cupcakes are vegan jelly-filled almond cardamom. The others are rich vegan chocolate. Both are topped with fondant icing and royal icing with edible shimmer.
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3 comments:
I've seen that shimmer stuff a few times and used it once in a cake class. I need to get a hold of some! Beautiful cupcakes!
So cute! Please Please share your vegan royal icing recipe with us!!!!
Thanks!
Hi Diane,
Here it is:
1 1/2 tsp of egg replacer
2 TBSP of water
1 tsp of fresh lemon juice
1/4 tsp almond x
1 1/2 C. powdered sugar
Mix egg replacer with water until well mixed. Beat in lemon juice & almond x. Add powdered sugar on low speed until combined and smooth. And that's it!
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