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Showing 1-5 of 5
on October 08, 2012
I was extremely impressed with these cupcakes and will definitely make them again!
They were really moist and delicious :)
I found the amount of almond extract a little overwhelming and will try putting in a bit less next time. I preferred the cupcakes without chocolate.. but with was also delicious.
I made them with a cream cheese frosting which worked well.
Highly recommended :)
on May 31, 2012
This came out terrific! I was nervous because I've never made vegan cupcakes before. But if I were a naive taste tester I don't think I would be able to guess that this is vegan -- it's still flavorful and delicious, texture is very nice and moist.
One possible modification: I substituted coconut milk from Trader Joe's for soy or rice milk. I think it worked great. I also grated a Trader Joe's "Dark chocolate Lover's" chocolate bar, which is high-quality, 85% cacao and totally dairy free!
By magpie diner
on April 02, 2011
This will definitely be on my 'best of 2011' list - these are fantastic cupcakes. Soft and moist cake, but airy...which I find can be tricky in vegan baking. Granted, I used all-purpose (unbleached) flour, normally I add something whole grain. But I really think it's the addition of banana that made these so fantastic. And another reviewer said, the banana flavour is subtle and the almond really compliments. I also agree that you could cut down a bit on the sugar if you wanted to. However as a birthday treat mainly for children, it was a great recipe to follow exactly as written. A cream cheese or peanut butter frosting would be great with these - I paired with Orange Frosting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 26, 2009
These were a hit! I didn't have any vegan chocolate so I left it out completely and this didn't hurt the recipe at all. You could easily reduce the amount of sugar to 1/2 cup if you wanted to make them a little bit healthier too. I will be making these for my son's school lunchbox, they're great.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 11, 2008
Oh wow these are good! I have some soymilk to use up and so went in search of recipes to use it up. This is lovely. I used one banana that had been frozen. The banana flavor is not strong, but the almond extract really helps the flavor. As we are not vegan I put some regular semi-sweet chocolate chips on the top. Next time I'd fold a small handful into the batter. I think everyone needs some baking recipes that don't call for eggs or milk and this one is wonderful. Thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (55 g)
Servings Per Recipe: 12