Everyone loves these! We are not vegans, but this is my favorite cupcake recipe. They are moist, light and way better than anything out of a box. Plus I can make them with what I have on hand. I have used all kinds of milk for these (almond, coconut, soy or cow's). Oh and the book is amazing too. yum yum
I have been using this recipe for over a year and always have great results! My daughter has milk and egg allergies so this lets her enjoy a treat that she usually can't have. I'm a vegetarian so I love it for that reason as well. Also try using dark chocolate cocoa! Makes it even better!
I was skeptical because the batter was so runny but they came out perfect!
Definitely the best cupcake recipe I have ever tried. This recipe makes me look like a professional when I make these for my friends. They are SUPER moist, fluffy, light and taste incredible. Super easy to make. I have found the best thing to do is blend all the ingredients reallllyyy well (i blend the whole mixture in a blender) before pouring into molds.
I've made this recipe numerous times, it's definitely a favorite of mine. I've used the regular buttercream frosting, chocolate buttercream, peanut butter frosting, and also added mint to the batter to make Chocolate Mint Cupcakes. If you don't have this cookbook already, get it! :) There are some other great recipes in there. My favorite are the Elvis Cupcakes (I have the recipe posted on here). My 2 photos on this recipe: one is with the peanut butter frosting, the other is mint.
These were great. I used coconut milk instead of soy & added a bit of ginger, cinnamon & star anise. Super yum & its always fun to whip out the vegan card after everybody's raving. I am totally going to buy that book now. (like I needed an excuse...)
Thee best vegan cupcakes I've made so far. Even my mom, a non-veg*n, loved 'em. Great recipe!!
Fabulous! I really must get this book because everything I've tried from it has been great. These are easy to make, light and fluffy, but still rich and chocolately. I did take other vegan cupcake advice to not overmix the batter. I just folded the wet into the dry until fully combined and then got it in the oven asap. Iced them with Quick, Buttercream (Vegan) Icing from Longmeadow Farm. Perfect...I can't imagine anyone is going to know if these are vegan are not....they're just good. Thanks for posting!
So delicious and moist. My non-vegan family members gobbled up the whole batch. I used less sugar and substituted agave nectar for the sugar I omitted. Love these with the vegan vanilla frosting!
Wonderfully Easy and Yummy!