Now, I know what you’re thinking, “These babies are going to be tasteless, hard, and (forbid) healthier than the average cupcake.” Well, you’re partially right. They’re half healthy — that’s my story, and I’m stickin’ to it! 😉
Because I don’t use animal byproducts on 99% of my cupcakes, they are lower in fat and free of dietary cholesterol. As far as tasteless or hard, this is what one fan said about CQ being vegan:
“Now before I take you further on this sweet treat trip, let me preface this by saying I’m not vegan or vegetarian, so that’s not what got me going about this gourmet Southwestern cupcake bakery. If I didn’t know from the start that these little Arizonian gems were dairy free and non-carnivorously correct, I honestly would not be able to tell the difference from one that was baked with full fledged vegan-tabooed components.”
After countless hours of testing and an unnerving drive for perfection (thanks, Mom), I have honed my recipe to ensure flavorful, moist, and fresh cupcakes that are sure to satisfy.