I finally caved in and purchased the book VCTOTW. Question for you 'experts'... the icing recipe for the cashew butter frosting [p. 129] calls for soy milk powder. The only one I found in my health food store was the 'Better Than Milk' soy milk beverage powder. Although the icing tastes wonderful, the powder made it a bit gritty. Is there a more generic soy milk powder I should be using instead? ...after all... I want to make perfect cupcakes if I plan to take over the world!