I have tried the crimson velveteen cupcakes' recipe. Besides the fact that I was running short red food coloring (so they are not-so-crimson) I just found out the difference between a shortening and margarine.
In Italy we don't have that kind of shortenings that don't melt if kept outside the fridge (as non dairy shortenings we have just soy butter and margarine) and I guess this is why my buttercream frosting came out greasy and not very thick: I just used 1/2 cup margarine instead of 1/4 margarine + 1/4 shortening.
In fact there is a popular store in Rome selling lots of foreign food included that American shortening called Crisco, which seems to be the sh*t I needed for this recipe.
By the way these cupcakes still look pretty and probably will taste good, but I'll taste after a rich home made vegan tex mex dinner with my friends.
Italian version..maybe
**edit**
We tried 'em yesterday and they tasted so creamy and sugary. Really a good recipe, what a pity the frosting didn't look perfect.
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