I did a good deed the other week--not expecting cupcakes in return--but then, I got cupcakes in return! Not just any cupcakes, but two gluten-free, vegan cupcakes!
You may wonder why this is such a big deal. It's because I live in Arlington, Virginia, where the only vegan cupcakes are at the
Bakeshop, and they're not gluten-free.
Where did these little gems come from? Red Velvet Cupcakery, tucked away inside Rabbit Salad and Grill in Clarendon.
Karma bestowed upon me two flavors: vanilla on vanilla and chocolate on chocolate. For those of you who don't know me, I'm hands down a vanilla-on-vanilla sort of gal, so it's not surprising I licked the frosting off that sucker first (first I lick off the frosting, then I eat the cake...frosting is superior to cake). My ratings are below:
Vanilla frosting: A+ (simply spectacular)
Vanilla cake: B+/A- (it was perfectly delicious, but could have used a wee bit more sugar)
Chocolate frosting: A+ (I don't even like choco frosting that much, but this was the bomb)
Chocolate cake: C (ehhhhhh)
Now that I'll be getting my cupcake on on the regular, I took a gander at the Rabbit Salad and Grill menu. Although I have not inquired about the ingredients and can't say for certain it's GF, I am very intrigued by crusted-tofu-with-bell-peppers-and-zuchinni entree. I have a sneaking suspicion I will be testing it out soon.
By the way, the pictures for this post suck more than usual because my main concern was getting at the vanilla frosting, and not documenting the cupcake for my readers. Whoops.