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Cupcake Wars

This weekend’s episode of Cupcake Wars is once again turning the spotlight on a vegan-friendly bakery.

Miss Moffett’s Mystical Cupcakes was started in 2011 by Rachel Young of Olympia, Washington.

The bakery offers vegan, gluten-free, dairy-free and sugar-free cupcakes at request in a variety of flavors, including Chocolate Raspberry, Chocolate-Vanilla Swirl, Coconut Lime and Blueberry Lemon.

Young and her mother will be baking alongside each other, vying for the big $10,000 grand prize and the chance to baker for an LA Bridal event.

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Green Goodies Tiffany Magness

The Food Network’s Cupcake Wars has never been more vegan friendlier.

Several bakeries featured on the reality TV cooking competition have been either vegan based or offered vegan pastries.

And a few winners of the top 10,000 dollar prize have won with completely vegan cupcakes.

A recent episode had every contestant competing using only vegan ingredients.

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Cupcake Wars

A bakery that won the challenge on the Food Network’s Cupcake Wars is using its publicity to further expand its social efforts.

Papa Ganache was founded by Lisa Siroti, a social worker who also used the business to help children in need.

The increased business from her Cupcake Wars appearance has now allowed her to put more funds into the social service part of the bakery.

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“Cupcake Wars” To Feature Vegan Friendly “The Cakabakery”

Written by Vegetarian Star on Wednesday, May 15th, 2013 in Film & TV, Food & Drink, Reality TV.

Cupcake Wars

Who says vegan cupcakes are out of this world?

This Sunday’s episode of the Food Network’s Cupcake Wars will friendly a vegan-friendly bakery in the space themed challenge that has the winner baking for the Space Shuttle Endeavour’s induction ceremony into the California Science Center in Los Angeles.

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Vegan Papa Ganache Wins “Cupcake Wars” Competition

Written by Vegetarian Star on Wednesday, April 24th, 2013 in Business, Film & TV, Food & Drink, Reality TV.

Cupcake Wars

A vegan bakery based in Matawan, New Jersey won the Food Network’s recent Cupcake Wars competition.

Papa Ganache received the top prize of 10,000 dollars and the opportunity to feed the sweet craving crowd at the People’s Choice Awards.

Judges were thrilled with the baker’s crème brulée, chocolate ganache and salted caramel, l Brussel-carrot curry topped with cream cheese frosting and maple-curry reduction, and gluten-free lemon with blackberry and lemon-thyme filling cupcakes.

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Cupcake Wars

Cupcake Wars recently featured the North Carolina based vegan friendly bakery Maddy’s Fatty’s.

Madeline Baucom and her sister-in-law Enza Friedman came in second on the episode that honored the CBS soap opera The Young and the Restless and its 10,000th episode.

The challenge was to bake 1,000 cupcakes for a party celebrating the milestone.

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“Cupcake Wars” Vegan Winner Goes For The All Stars Trophy

Written by Vegetarian Star on Friday, July 8th, 2011 in Film & TV, Food & Drink, Reality TV.

It’s time for another round of vegan cupcake competition on the Food Network.

Earlier this year, Doron Petersan, owner of D.C.’s Sticky Fingers Bakery, won the competition on the network’s Cupcake Wars, where she raced against another vegan baker in the quest to impress the judges with her desserts like chocolate seltzer cake topped with ganache, banana crème frosting.

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Fran Drescher

Fran Drescher said she wanted to throw a few vegan-friendly episodes in her new daytime talk show, The Fran Drescher Tawk Show.

A woman who sticks to her word is worth watching!

Drescher recently hosted Chloe Coscarelli, the vegan baker who won last year’s Cupcake Wars on the Food Network.

Drescher said months ago that although she’s not a vegan, she’s “vegan-curious.” Her curiosity and taste buds were satisfied as Coscarelli explained how vegans strive to exclude all animal products, including byproducts from their diets and even ensure their clothing is free from animal products.

Fran revealed she has a cousin who’s a hardcore vegan just like Coscarelli.

During the cake demonstration, Coscarelli suggested adding vinegar to a cake mix keeps it moist, essentially replacing the egg. And since there’re no raw eggs in the batter, feel free to lick to spoon, something Coscarelli said is one of the “best things about vegan baking.”

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