Adventures in dairy-free baking

I forgot to add a quick little note about a dairy-free experiment I did the other night. Using soymilk and organic vegetable shortening (and some Smart-Balance), I made up a batch of chocolate cupcakes with peanut butter buttercream, and chocolate-peanut butter buttercream. Fortunately, they were delicious. Unfortunately, because they were dairy-free, I could eat them. And did eat them. About 5 of them I bet (at least they were mini ones).

Here's to having friends to share with so that moderation doesn't fly out the window!

I'm thinking that really the best way to do cupcakes is the mini-size. You can have a greater variety for the same about of dessert and you don't have to worry about feeling tempted to eat the whole thing... because the "whole thing" is about a bite! I used pirate cupcake liners for the larger (regular) sized cupcakes... everybody knows pirates love cupcakes. :)