These cute little guys are the crowd favorite. This super moist (vegan) vanilla cake with a dash of cinnamon goes beautifully with a lightly tart cream cheese frosting.
No one has ever said "no" to a snickerdoodle cupcake. No one.
Please excuse my lack of modesty, but these are some pretty perfect lookin' gingersnaps.I made them for Christmas dessert to accompany some vanilla ice cream and salted caramel sauce. And in 10 hours, I will see how that turns out.
So these tasty little cuties were originally created for a friend's wedding. I spent weeks trying to come up with a delicious vegan and gluten-freechocolate cupcake, and here it is, though sans the gluten-free part.
There's just something so angelic and pure about cream cheese frosting. The subtle tartness, the creamy texture, the untainted color. It's as if it just glows, don't you agree? Or maybe it's just the lighting in my apartment, but whatever. Cream cheese frosting simply makes things better.
I admit that I am probably the only person that doesn't love cheesecake. It's just never been my thang. But hell, I can still make a damn good strawberry swirl cheesecake.