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I made this as a Xmas morning breakfast-in-bed for my honey, and he just absolutely loved waking up to it! It was yummy, and the glaze really made the recipe special. I varied the recipe a little bit... First, with the cupcake batter, I simply tossed all of the ingredients into a food processor - first the wet, then the dry - and whirred them on high speed. Later, with the glaze, I added a bit of powdered ginger for a little tang.
These are delicious cupcakes! I took them to a Christmas party last night and they were a big hit. I used only 1/4 cup margarine and added extra applesauce to make up for it, and used Egg Beaters in place of the egg. Other than that I followed the directions exactly, and they came out moist and yummy. The glaze makes them nice and sweet, and I love the flavor of the spices! I'll definitely be making these again.
I made these yesterday. The smell is yummy. Thanks for sharing your recipe. Love these cupcakes. Did not change a thing. Moist and just the right sweetness.
I really liked the flavor of these cupcakes. I increased the amount of cloves just a bit because I love that flavor. To veganize this recipe I omitted the egg, and used Earth Balance margarine instead of butter, which I melted. Instead of mixing the baking soda with the dry ingredients, I stirred it into the applesauce along with 1/4 tsp. cider vinegar to get the baking soda working. The cupcakes rose nicely with this method and didn't need the egg. I got only 13 cupcakes and don't know how you could get 18 unless they were really small. I didn't make the glaze but if I ever do I'll cut back on the sugar in the cupcake by 1/4 cup or so, because they're very sweet.
Excellent!! I followed the recipe exactly. I only got 15 cupcakes though, maybe I filled them too full. Nice spicy flavour and moist. Thanks for a great recipe!