recipe reviews for:

Vegan Cupcakes

“These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.”

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Reviewed: May 24, 2012

Good recipe. Tasted like normal eggy, milky cake. Changes I made: I reduced the flour to 1.5 cups and added 1/2 cup cocoa powder. I added a tsp espresso powder. I used canola oil instead of coconut oil, because it's what I had. made about 40 mini cupcakes, baked at 350 for 10 minutes. tasty!

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Cooking Level: Intermediate

Home Town: Courtenay, British Columbia, Canada

Reviewed: May 23, 2012

i liked these cupcakes ,everyone liked them too,they couldnt believe they were vegan,i had only 1 cup of almond milk so i added 1/2 cup of plain applesauce for the other 1/2 cup of almond milk,then the rest of the ingrediants from the recipe,and i added 1 extra tsp of vanilla,cause i like more vanilla flavor,i frosted them with vanilla buttercream,without butter,and then dipped them in coconut,yummy!!!

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cakelady

Reviewed: May 7, 2012

This is the first vegan cupcake that was a success for me! Delicious!

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Rosie

Reviewed: Apr. 29, 2012

I made these for someones bday at work and they did turn out a little small, but everyone loved them!! I then had two more requests for bday vegan cupcakes!! Moist and delicious!

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Amanda

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Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Apr. 18, 2012

These are wonderful. I actually used almond milk, but changed the flours and oils. Added some nutmeg and put them in my square cupcake pans (12). Yippee whoopy! They are delightful. They are just a touch oily so next time I'll cut the oil back. they have a fine texture.

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bobbieann

Reviewed: Apr. 6, 2012

Delicious! I looked for a new recipe today, because I didn't have any eggs in the house. I subbed Sucanat (SUgar CAne NAtural) for the white sugar and whey (leftover from recently making yogurt) for the almond milk. The slight taste of coconut is wonderful. I will be making these again... soon!

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jenniferjt

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

This was a GREAT recipe. I had never made a vegan dessert before and I really liked this one. I made my own version of it that I think is pretty good too, using similar ingredients and procedure, but with some spice! 1 TBS apple cider vinegar (You may also mix regular vinegar with apple juice, I've done that when I don't have A.C.V. and it's been fine) 1 cup chai tea concentrate (I have been using Dragonfly brand Sweet Tea Chai) 1/2 cups almond or soy milk (what you have handy/prefer. If you're not vegan then regular milk works fine, or you can go half way in between and use lactose free milk!) 2 cups all purpose flour 1 cup white sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup coconut oil, warmed until melted (This is part of the original vegan cupcake recipe. I don't have coconut oil so I use 1/2 canola oil with a tsp coconut extract or simply 1/2 cup oil) 1 1/2 tsp vanilla extract In a small bowl, combine apple cider vinegar, chai tea, and milk. Stir and set aside to allow milk to curdle slightly. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the melted coconut oil and vanilla to the chai liquid mix and stir. Add the wet ingredients to the dry ingredients and whisk until smooth. Bake at 350 degrees for 20-22 minutes. These will be a bit more doughy than regular, fluffy cupcakes.

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Kristin Thurnhofer

Reviewed: Mar. 15, 2012

I did not care for this. dripping with oil. The texture was chewy. As a disclaimer, I substituted lactose-free milk for the almond milk. But I think the main problem is the the coconut oil; it re-coagulates when it mixes with the liquids.

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Eric Indiana

Reviewed: Mar. 1, 2012

I'm not even a vegan, but I have to say, these cupcakes were absolutely amazing! Since im not vegan, I used canola oil and regular milk, the texture was nice and moist, I wouldn't say it was fluffy like cake but it was still delicious. I topped them with some chocolate icing and they were good to go:)

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Missfabpre

Reviewed: Feb. 27, 2012

Just made these. Followed the recipe exactly and they came out light and fluffy, maybe just a bit too sweet, but yummy! No frosting needed, a sugared sliced strawberry would be pretty.. I think your results will only be as good as your ingredients, so use the highest quality you can, and follow the directions as closely as possible, but just for the first time...after that... experiment! explore! Have fun!

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