I made this cake just because. Just because I almost always have the ingredients for a vegan cupcake recipe on hand. Just because it was a Wednesday and I was lonely. Just because I had a bunch of icing remnants in my fridge that I wanted to use up (spoiler alert: I used up none of them entirely). Just because the activities of reading, writing, watching more TV and going outside did not seem appealing that night.
So I made a cake. Just because! And it was delicious. Those Vegan Cupcakes Take Over the World recipes are foolproof – they always come out so moist (…) and yummy. I made a chocolate cake and frosted with leftover Betty Crocker and homemade icing that I dyed pink. I tried to do a striped pattern on the top – just because – but it didn’t turn out so I just smoothed it all together to become PINK!
Thus far, the cake has been eaten by me and my best friend while watching Lola Versus (great movie, in our opinion – Greta Gerwig is so funny) on my bed. It was supposed to be taken to a dinner or two, but I keep forgetting it at home. I’ll bring it to the next one though, because it’s just wallowing in my kitchen.
I guess this qualifies as stress baking. I’m okay with that, since I didn’t just eat the whole thing to cope with my stress. Actually, it’s the act of baking that relieves my stress! Often by the time I’m done baking, I’m not really interested in eating the products. This is good news.
I used this recipe for basic chocolate cupcakes – one batch makes an 8-inch, 1 layer cake.
Gosh, I love my hobbies sometimes. Cakes make friends! Happy baking.