Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all, they're so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.

In this sweet and sassyguide, Isa Chandra Moskowitz, author of the smash-hit cookbook Vegan with a Vengeance, and Terry Hope Romero serve up a batch of everyone's favorite dessert. Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful color photographs.

Every single recipe has been tested to perfection, so sneak these 'cakes into any party and watch them win over the crowd. Indulge in:

-Brooklyn Brownie Cupcakes
-Chocolate and Vanilla Marble Cupcakes
-S'mores Cupcakes
-Lemon Macadamia Cupcakes
-Mucho Margarita Cupcakes
-Pumpkin Chocolate Chip Cupcakes
-Cappuccino Cupckes filled with Espresso Creme

You'l also learn Isa and Terry's secrets to no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over The World, no dessert lover can resist.

A seasoned cooking instructor and self-described joyful vegan, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.

The Vegan Scoop brings the pleasures of the ice cream parlor into your home with 150 recipes for delicious frozen desserts that are so rich and creamy, they're better than the "real" thing. Developed by vegan hipster Wheeler del Torro of Wheeler's Frozen Dessert Compnay, these "faux" creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy sensitivities. Chapters are devoted to innovative flavor "inspirations," and cover everything from Caribbean & Ilsand Flavors to Healthy Flavors and Aphrodisiacal Flavors. You'll also find two chapters full of recipes for toppings, sauces, sides and other dessert accompaniments.

Recipes include:

Peanut Butter Banana
Black Sesame
Chocolate Marshmallow
Almond Cookie
Orange Passion Fruit
Granola Crunch
Pecan Apple Danish
Espresso Bean
Vanilla Graham Cracker
and hundreds more!

From the authors:

"It's over 250 of our favoritest vegan recipes with absolutely no "soy cheese" this or "store bought veggie burgers" that. Many of the recipes were written for every day meals, in hopes that you won't even need to look at the recipe after making it a few times. The kind of chow you can whip up any night of the week with your pantry staples and some seasonal produce. But you can also trust it when you're looking for an extravagent spread to impress, say, your inlaws, or the mayor of your town when she stops by.

During the course of developing recipes we kept coming back to this phrase: Recipes you wish you'd grown up with. These aren't necessarily restaurant masterpieces, although we bet many of the recipes will rival that of the $26 entree at many vegan eateries. It's real and honest home cooking, with a splash of panache that only two food obsessed chicks could arrive at. These recipes were not born from airy-fairy, spotless brushed stainless steel made for TV kitchens. The recipes that