Sprinkles Cupcakes, the ubiquitous bakeshop, recently launched a vegan version of its red velvet cupcake.
How does the leader of the cupcake bakery revolution's new offering stack up against their traditional version? We did a side-by-side comparison.
At first look, the normally thick and wonderfully decadent cream cheese frosting looks a little thin and not quite as creamy on the vegan version, though the icing-to-cake ratio seemed to be about equal.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
The actual cake however, seemed darker--maybe even reminiscent of the fabled red velvet cakes of the past, when a reaction between the acid in vinegar and buttermilk and unprocessed cocoa powder helped the cake to take on its signature reddish tint.
Delving into the cupcake as a whole, there seemed to be a hint of coconut in the vegan frosting. After reading the description on their website, it's no wonder: They're subbing the traditional dairy ingredients with soymilk, tofu-based cream cheese and coconut oil. Ah ha!
The cake portion was very similar in texture and moisture. Both delivered the signature density and velvety texture only fat (of your traditional or vegan preference) can deliver.
All in all, sneaky vegans could easily pull one over on their carnivorous friends with this one. The slight differences in the vegan frosting are far outweighed by the similarities of the two.