After visiting the Flea in search of antiques (by which I mean I went just to eat and if I happened to peruse some vintage merch, so be it), and being terribly disappointed to not find the Kumquat Cupcakery booth in operation that day, my friend Em and I left in search of cupcakes on the outside. We quickly came across Tillie’s, where we ordered cappucinos and I, a lemon-lime cupcake. I didn’t realize until after I purchased the confection that it was in fact a vegan cupcake from Red Bamboo, the neighborhood’s go-to spot for vegetarian Caribbean, soul, and junk food. I must admit that I then approached the cupcake with trepidation. I am picky about my buttercream, and I abhor the (what I assume to be) whipped crisco and sugar that passes for buttercream at many a bakery. Since there is obviously no real butter in a vegan cupcake, how good this one possibly be?
It turns out that is it possible for a vegan cupcake to be impossibly good. The buttercream frosting was, well, buttercreamy, and the cake was moist and flavorful. The flecks of lemon and lime zest throughout the cake and frosting only added to the scrumptiousness. Incredibly, I didn’t miss the dairy at all.
So, I am delighted to report that my first, accidental, foray into vegan baked goods was a rousing success! Nest stop, Babycakes!
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