I'm not at all good at baking.  I love to cook, but I just can't get the hang of baking.  I've tried layer cakes, and they have all turned out lopsided and heavy.  I can't make cut out cookies to save my life and once I even ruined a boxed cheesecake.  And since Sophie doesn't eat dairy, I can't produce birthday treats like my mother taught me - by ordering them from the bakery.  With this backdrop, I watched with envy the current cultural obsession with cupcakes.  They look so lovely, all these fancy cupcakes.  Perfect little treats of fun, specialty shops popping up all over the place (while, not here, but in other big city kind of places), and photos of them appearing everywhere I turn.

I decided to take matters into my own hands, turning to Vegan Cupcakes Take Over the World as my new guide.  And it turns out, I CAN bake.  At least cupcakes, anyway.

Top: Peanut Butter Cupcakes with Quick Melty Ganache, Lime Coconut Cupcakes with Lime Buttercream Frosting, Chocolate Cherry Creme Cupcakes.
Middle: Lime Coconut Cupcakes with Coconut Topping, Golden Vanilla Cupcakes with Pink Buttercream Frosting, Cookies n' Cream Chocolate Cupcakes.
Bottom: Banana Split Cupcakes, Chocolate Stout Cupcakes, Brooklyn vs. Boston Cream Pie Cakes.

In the past two months, I've made ten dozen cupcakes, trying out nine different varieties (most of the details over here, more to follow).  I bought a special two-story cupcake carrier.  I cleared out a shelf in my cupboard and have dedicated it solely to sprinkles, dyes, frostings.  Sharing in my obsession, Sevda sent me a deluxe mechanical pastry bag.  I'm having a great time, enjoying baking for the first time.  Plus, making vegan cupcakes is an extra-special treat because you can eat the batter without guilt - no raw eggs you know.

I'm sure at some point, this obsession with cupcakes will pass.  It has to, otherwise I'm going to have to buy myself some new elastic-waist pants.