Vegetarian Star

Chloe Coscarelli set the example when she won the Food Network‘s cupcake baking competition, Cupcake Wars last year. Coscarelli impressed the judges with dairy-free and egg-free versions of Ginger Nutmeg Spice with Date Caramel Drizzle, Chocolate Strawberry Shortcake, Crème-filled Chocolate Orange with Candied Orange Peel and Raspberry Tiramisu.

Recently, Cupcake Wars featured a vegan-on-vegan competition, where Doron Petersan from D.C.’s Sticky Fingers Bakery and Kim Garr of L.A.’s C’est La V Bakeshop squared off.

In the end, Petersan took home the $10,000 grand prize, but when two vegan bakers are featured on such a popular national food show, is there really a loser?

We don’t think so!

Vegnews had the opportunity to chat with both owners to learn what it’s like behind the scenes with all the lights, cameras, hot ovens and muffin tins.

Winner Petersan said of the experience:

I think we are getting there and definitely making our mark. It’s not a coincidence that two vegan bakers have won the show. In another episode this season, a non-vegan team included a vegan cupcake in their spread! Even professional bakers are realizing that vegan baking methods can hold their own in the mainstream baking world, which has, up until now, been ruled by eggs and butter. Those aren’t the only two ingredients you can use in baking that taste great, or that give you the results you desire. It’s now two seasons in a row where dairy and eggs took a back seat to healthier and tastier alternatives.

The chefs wowed the judges with cupcakes like the chocolate seltzer cake topped with ganache, banana crème frosting and caramelized bananas and the vanilla filled cake with kiwi-curd, topped with strawberry frosting and garnished with a strawberry filled with a shot of rum.

Delish!

More at VegNews.

Photo: Xpopx/Creative Commons

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