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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule Paperback – October 17, 2006


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Editorial Reviews

Review

GirlGetStrong.com, 4/30/10
“Another gem by Isa Moskowitz, this cupcake bible includes 75 different recipes for cupcake batter and frosting…Vegan Cupcakes will tantalize and inspire, especially with the beautiful photos of each recipe.”

The Auburn Citizen, 12/29/10
“Will satisfy almost everyone’s sweet tooth and visions of sugarplums.”
iVillage.com, 1/18/11“These [Peanut Butter] cupcakes are pushed to maximum peanuty capacity and still remain moist and fluffy. Chunky peanut butter, molasses and flaxseed give them an intense flavor and nutty texture.”
iVillage.com, 1/18/11
“[The Sexy Low-Fat Vanilla Cupcakes are] vanilla-scented gems.”

The RetailMeNot Insider, 5/23/11“Granted, these authors aren’t on restricted diets due to allergies or celiac disease, but their wildly inventive vegan desserts are dairy- and egg-free, and they have a whole section on how to make cookies without wheat.”

BizIndia.net, 11/21/11
“Isa and Terry deserve top marks with for this unique collection of highly creative recipes for out-of-this-world cupcakes. Get your copy now, get cookin' and get tremendous satisfaction from making these unusual cupcakes.”

VegNews, September/October 2012“Marks an important milestone for veganism in that it proved to the mainstream that vegan food can be awesome.”

VegNews, September/October 2014
“’Plant-based’ went from earnest to awesome with two words: vegan cupcakes. Isa Chandra Moskowitz and Terry Hope Romero started it all in 2006 with Vegan Cupcakes Take Over the World—which, along with their 2007 Veganomicon—still leads the pack in vegan cookbook sales.”


About the Author

Isa Chandra Moskowitz has been cooking up trouble in New York City since the eighties, when she discovered punk rock and vegetarianism. Her public access cooking show, the Post Punk Kitchen, filmed in her small Brooklyn apartment, has been a smash hit since it hit the airwaves in 2003. She has been inspiring fans of vegan food and loud music ever since. The Post Punk Kitchen won VegNews' Veggies award for Best Cooking DVD and has been featured in media from Bust to Herbivore to Gothamist.com. Isa also hosts cooking demonstrations and can be found online at www.theppk.com.

Terry Romero co-hosts the Post Punk Kitchen and can't believe she lives in Queens.

Contributor residences (city, state or country if outside the US or Canada): Brooklyn, NY; Queens, NY
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Product Details

  • Paperback: 176 pages
  • Publisher: Da Capo Press; Original edition (October 17, 2006)
  • Language: English
  • ISBN-10: 1569242739
  • ISBN-13: 978-1569242735
  • Product Dimensions: 6.5 x 0.5 x 7 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (496 customer reviews)
  • Amazon Best Sellers Rank: #12,199 in Books (See Top 100 in Books)

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Customer Reviews

I have made a few of the recipes in this book and everyone loves loves loves the cupcakes and icing.
Ardath Berliant
I chose to make the Basic Chocolate Cupcakes filled with Peanut Buttercream Frosting and topped with the Rich Chocolate Ganache.
Amanda Waters
Anyway, do yourself (and everyone in your life who will be eating your baked goods) a favor and buy this wonderful book!
AG Pym

Most Helpful Customer Reviews

229 of 231 people found the following review helpful By AG Pym on January 4, 2007
Format: Paperback Verified Purchase
I love love LOVE this book. The recipes are simple and perfect, every time; I have had VCTOtW for about a month and a half now, and despite at least weekly bakings, haven't had a single recipe fail yet. Not one. Since I bought it I seriously can't stop baking and am beginning to fear for my waistline!

I would like to second another reviewer who pointed out that the recipes don't ask you to use egg replacers or other "substitutions" common in vegan baking (usually because someone is trying to veganize a non-vegan recipe); instead, the recipes are just designed vegan from the ground up, and call for simple ingredients that anyone would have (oil, baking powder, etc.). Also, there are tons of beautiful color pictures of finished cupcakes throughout, which is one of the most important things about a cookbook, to me. Then, too, they suggest enough variations on each cupcake recipe (there's 6 suggested ways to dramatically alter the chocolate cupcake recipe alone) that this book will keep you occupied for quite a long time.

Since every baker likes a little external validation, here's mine: I have gotten absolute raves on every cupcake I have made so far, and most of these raves were from non-vegans who were comparing my vegan cupcakes with regular [non-vegan] cupcakes. For example, last night I fed a chocolate cupcake with cookies 'n cream frosting (vegan buttercream frosting with Newman's O's mixed in... this is a recipe from the book, obviously) to a friend who didn't just enjoy it, but was absolutely WOWED.
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67 of 69 people found the following review helpful By Phyllis Sommer on November 8, 2006
Format: Paperback
I am not a vegan, but I loved Vegan with a Vengeance...and I couldn't wait for VCTOTW -- this book is awesome. So far I've only made the basic vanilla cupcakes but the frosting alone (vegan buttercream and the chocolate buttercream -- couldn't resist making both) was worth the price of the cookbook and MORE! And, to top it all off, I made the first batch in honor of my son's birthday and neither of my kids even blinked an eye to notice that these cupcakes were anything other than YUMMY!

P.S. I have always been intimidated by cupcakes (and especially frosting) -- but these recipes made it all seem easier, somehow.
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89 of 96 people found the following review helpful By K. Walters on October 12, 2006
Format: Paperback Verified Purchase
I have been a wandering vegan for about a year now, and the only reason I wander is to indulge in delicious, yummy sweet treats that contain egg and/or dairy. I was so impressed with Isa's first book that I pre-ordered this one from Amazon, and I shall wander no more! Wow. This is a must-have for anyone who is vegan or allergic to dairy. You can pretty much recreate any of your favorite cupcake (or cake, for that matter - same recipes, different pan) recipes without the need for cholesterol-laden egg or milk products (calories are another story...). The layout of the book is wonderful, and the pictures are great! I am so excited to make these as gifts for friends during the upcoming holiday season. They'll NEVER believe they're VEGAN. I think that's the highest compliment any pastry chef could receive. 5 GLOWING STARS! Thanks, Isa, for making veganism so easy and tasty :)
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49 of 53 people found the following review helpful By Hallie on October 24, 2006
Format: Paperback
Isa is ruining my number one excuse for declining dessert, and most vegans know exactly what I'm talking about. Picture this scenario that all vegans have experienced countless times: you're at the office potluck/halloween party/family gathering. Post-meal, the desserts come flying to the table. As everyone lifts their forks grabbing their favorite decadent dessert, they stare at you. The strange vegan. Those who don't know you approach, and with a warm smile, offer you a slice of NY cheesecake. You decline politely, saying, "sorry, it has dairy so I don't eat cheesecake." Well, based on Isa's doing, I can no longer sit out from the dessert scene. I don't know if I should salute her or throw my bathroom scale at her since I no longer want to use it after baking from her new book.

Similar to the reasons I raved about her cookbook, Isa's charming book of cupcake recipes is stellar. First of all, I challenge all omnivores out there to think of 75 possible cupcake combinations. Now take away the milk. And eggs. Oh, and one can't use any butter, so nix that too. Ah... that's better. Now one is introduced to the vegan-style baking that Isa makes so effortless for the rest of us who are ingredient-challenged.

Before I learned how to bake vegan cupcakes from this book, I would trudge down to Sticky Fingers bakery in DC and cough up $4 for a product reminiscent of a 25-cent Hostess cupcake. While at the bakery I would hand over my money, gritting my teeth and reminding myself how lucky I am to live in a vegan-accepting city. Then, I would take a bite back to the 4th grade, pre-Vegan era.

Not only does this book make baking a lot more economical and bring back those childhood memories, but these things are really frickin good. In the mood for fruity cupcakes? No problem.
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25 of 26 people found the following review helpful By Ashley Bruce on December 12, 2006
Format: Paperback
The moment I pledged my devout allegiance to this book was when my husband's entire family (including my mother-in-law, who used to work at a bakery) fell in love with the gingerbread cupcakes w/ lemon buttercream icing I made from "Vegan Cupcakes Take Over the World."

Baking does not come naturally to me - thankfully, this cupcake book provides really good details and pictures that help any novice make beautiful, tasty cupcakes.

TRUE SELLING POINT: Instead of "replacing" ingredients (i.e. substituting eggs with applesauce) the authors clearly took a lot of time and effort to concoct a perfect balance of ingredients to make these taste amazing, rather than like a "veganized' version of the "real thing."

I cannot wait to try out some of the "fancy" cupcake recipes, like pistachio rosewater or the boston cream pie cupcakes. Brownie cupcakes look amazing, too, since I have not yet been able to create a good vegan brownie.

"Vegan Cupcakes" is consistent with what I had expected from Isa's other book, "Vegan with a Vengeance." Along with the recipes, there is fun, cheeky commentary that makes the book so unique.

In short, this book is great for vegans and non-vegans alike. You do not need dairy or eggs to enjoy these sweet & adorable treats!
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