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from Vegan Cupcakes Take Over The World I just could not get the right texture going in the sugar syrup for the recipe. Maybe it was because it was ungodly hot, but no matter how thick I made it the syrup wanted to start dissolving and sinking into the cupcakes almost as soon as I dribbled it on. It pretty much completely disappeared between when I took this picture and when I served the cupcakes. Which is not necessarily a bad thing, actually, since I have to admit that sometimes when I look at that picture I think "Cupcake Cumshot." (That's also totally the name of my punk band that sings songs about baking.) I really love the fresh berries and cupcakes combo, though, I definitely have to start doing that more, I'll just leave the syrup business off in the future. I have to admit that the cupcakes were not actually as good as the fatty kind of cupcakes - they seemed denser and didn't have as light a crumb going on. (One of my friends who makes a lot of cupcakes from VCTOW noticed, too, she was like "Are these gluten free or something?" and I was like "No, low fat.") Still tasty, but not as nice in texture. Also, props to my roommate for hooking me up with some applesauce after I realized mine had gone all moldy.

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