This is a historic weekend for Minneapolis – Thursday, August 1st was the first day same sex marriage was legal in our state (and in commemoration, starting at midnight, our Mayor performed 46 wedding ceremonies in 6 hours!) It’s amazing to me that just two years ago, we were fighting tooth and nail to be the first state to vote down a constitutional amendment banning gay marriage, and today, I get to celebrate the marriage of two of my dearest friends.
No wedding would be complete without cake, and I was thrilled when Nicole and Monica gave me the privilege of making cupcakes for their reception. I was given no constraints, do whatever I’d like, or, as they sarcastically put it, if I’d prefer I can “try to encompass their entire relationship in tiny cakes.” Any other time I’d love the opportunity to get creative, but no guidance for a wedding? No colors? No theme? That’s a lot of pressure!
When I tried to distill down Nicole and Monica, I could think of two specific things – the pure happiness that emanates from them, and their love for color.
Nicole and Monica lean vegan, so the cupcakes, icing, and sugar cookies are all free of animal products. Wedding (cup)cakes can be tricky because you want them to be special, but you also have to please a crowd, so I started with the reliable Golden Cupcakes from Vegan Cupcakes Take Over the World and added 1 tbsp almond extract.
For the icing, I used soy milk to veganize the old standby vanilla buttercream recipe I was given years ago by Fran, my Wilton cake decorating instructor.
For decoration, I baked some simple vegan sugar cookies, stuck them into the icing, and covered it all in brightly colored sprinkles. Cute, festive, and delicious!
Happy marriage equality weekend, Minneapolis! <3
Retro Re-Pin Party #26