Bake Box is a monthly subscription service that delivers “new flavors and cupcake inspiration” right to your door. Yep, it’s basically a “cupcake box”. How cute is that?
For $19/month (less with longer subscriptions), you’ll get a box that includes the recipe of the month, at least one high-quality baking ingredient, and various decorative supplies (cupcake liners, toppers, decorating sugars, etc).
Bake Box kindly sent me both the September and October boxes to review. The September box featured Salted Oatmeal Toffee cupcakes with Whipped White Chocolate Buttercream, which would be hard for me to veganize, since it already came with a big bag of white chocolate. I decided to pass that box along to my niece, who LOVES making cupcakes (and doesn’t give a rip about veganism). The October box featured Pumpkin Spice Latte Cupcakes, which were super easy to veganize, so that’s the box I’ll be officially reviewing. 🙂
The box was packaged neatly and sealed with a cute Halloween-y black cupcake sticker. (Though it could be a horribly burnt cupcake? Nah, we’ll go with Halloween-y.)
A welcome card was fastened to the lid, explaining the featured recipe and listing the contents of the box. Apparently, it’s the 10th anniversary of Starbucks’ Pumpkin Spice Latte. Happy anniversary, PSL! I’ll send you an e-card or something.
The box — first look. Recipe on top, goodies underneath.
You can’t have Pumpkin Spice Latte Cupcakes without Pumpkin Spice Latte, right? Hells no, you can’t. Thankfully, they’ve included two Starbucks Via packs to give your cupcakes that authentic PSL flavor.
Festively colored cupcake liners (wrappers?) were also included. There were enough for 18 cupcakes (as the recipe conveniently yields). The suggested frosting/topping was plain ol’ whipped cream, which was to be added using the baker’s bag and tip included. However, I used a tub of (vegan-friendly) vanilla frosting instead.
How pretty are these sugar leaf decorations?? Love them! I didn’t count each one, but I’m guessing there were enough to top each cupcake. I doubled up on a few, so I had a few leaf-less ones. Oops! Oh, there were also acorns, which I didn’t see until after taking these initial “unboxing” photos. So. Cute.
The recipe was super easy to veganize. It called for 4 eggs, which I used Egg Replacer in, well, place of. I also swapped out the regular milk for soy milk. Oh, and the whipped cream frosting for the vegan canned stuff. Simple!
I was very pleased with how the well the recipe worked out. I baked the cupcakes for the exact amount of time listed on the card and they came out perfect. I’m always nervous about trying new recipes, especially when I have to veganize them, so I was totally relieved that this one went so smoothly.
I LOVE how they turned out! My favorite season in the form of a cupcake… I’m not worthy. (Pfft… Yes I am!)
I just MAY have eaten 6 of these in one sitting. SIX. I blame the cute little acorns…
I think it’s safe to say that I was very happy with my Bake Box. The recipe worked flawlessly, even after having to tweak it to fit my diet, and the decorations were adorably festive. Home-freakin’-run!
Bake Box has awesomely agreed to give my readers a chance to win one free month of cupcake bakin’ goodness AND a fun little cupcake stand (see below)! Yay!
As always, just click the image below and scroll down to the Rafflecopter to enter!
Good luck & happy baking!
Disclosure: I was given this box for review purposes. I was not compensated in any way. All opinions are my own. Contest open to US residents only, 18+. Prize fulfillment will be handled directly through Bake Box.