A Perfect Fake

Blu’s vegan cupcake is as good as the real thing.

By Christie Matheson

: Photo by Leighann Babel.

Maybe it’s because these days everyone is allergic to something, or because “green food” is in vogue, or just because diminutive baked goods are so darn cute. Whatever the reason, vegan cupcakes have become an “it” treat in certain trendy cities. And so here in Boston—where regular old cupcakes are often lacking even when they’re loaded with eggs and frosted with buttercream—we were thrilled to find one worth the calories. Blu pastry chef Lynn Moulton’s vegan chocolate-raspberry cupcake, rich and darkly chocolate and topped with a swirl of mouthwatering ganache, defines decadence. The secret is soy milk, raspberry purée, and whole raspberries, which make the cake moist while drawing out the fruity and bitter notes in the chocolate. All told, it’s one of the best cupcakes we’ve had in these parts, dairy-free or otherwise.

$2.50, 4 Avery St., Boston, 617-375-8550, blurestaurant.com.

Originally published in Boston magazine, June 2007