Absolutely delicious cupcakes! I used rice milk instead of almond milk-- when the rice milk didn't curdle, I got a little nervous as the batter was a soup-like consistency. But after cooking for 20 minutes, the cupcakes were cooked through to a perfectly dense/moist texture! I made a few different frostings: one with powdered sugar, cocoa powder, fresh-squeezed oj, and a little sea salt; and one with powdered sugar, fresh-squeezed oj, and a little vanilla. The chocolate was the clear winner, and I highly recommend it to anyone who loves a sweet/salty punch! Thanks for this incredible recipe!
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Absolutely delicious cupcakes! I used rice milk instead of almond milk-- when the rice milk...