These were really good! I added mint chocolate chips and it added a slight minty taste.
These are really light and delicious with a chocolate glaze on top. Without it they seem not quite sweet enough. I'm sure they'd be even better with a creme filling. I avoid margarine so I used 1/2 cup oil instead and skipped the separate beating step, mixing all the dry ingredients together first and then blending in the wet one by one, which had the added benefit of needing only one bowl instead of two as the recipe directs. This was easy enough to mix up by hand so I didn't need to drag out my electric mixer. I made mini cupcakes in a light grey nonstick pan and baking on 350 for 15 minutes in the preheated oven worked perfectly for me. They were even better, moister, after storing overnight in a plastic bag. A really good dairy-free from-scratch recipe.
This recipe has the perfect name. They are the lightest, fluffiest cupcakes I have EVER eaten! They are incredibly good, and fairly simple to make. Jessa is right, because the tops are so soft you should pipe the frosting on instead of trying to spread it. For a simple way to do this, you can take a ziplock bag, fill it with the frosting, and snip the corner off. I will definitely use this recipe again and again! Thanks Jessa M. Made for Fall PAC '09.