Excellent! I just prepared it, and it tastes so good! I also added a teaspoon of ginger, 1 tablespoon of cinnamon and 1/4 cup of oatmeal. It's just perfectly fluffy. Thanks for the recipe!
These are divine! Truly, nobody can guess they're "vegan" cupcakes -- in fact, as someone else has said, they're BETTER than "regular" cupcakes. They make plenty so you'll have some for the kids' school event or whatever, plus some for home too. Mini-cupcakes take about 11 or 12 min. in our oven. I've made with both unsweetened and sweetened cocoa powder; both are very good, but you can guess that the sweetened are really ultra-sweet for folks like kids and hubbies whose mouths are filled with only "sweet tooths." (Sorry, I have a 2 year old.)<br/><br/>Instead of vegan margarine, I've used (both times) 1/2 cup (or one full tub) of coconut spread (a margarine substitute, found near the butter) and 1/2 cup of shortening. <br/><br/>Just one more PRO for this yummy recipe! There are no eggs, so you can lick the bowls and beaters clean! The white part is tropical in flavor, using the coconut spread, and sweeter than the dickens with all that sugar. The chocolate part is much tastier when using sweetened cocoa.<br/><br/>Yeah, I haven't made the icing yet, just use store-bought. (In our house we're needing to avoid both dairy and soy b/c of new allergies.)<br/><br/>Try this one, everybody, and enjoy! It's worth all the bowls. I'm keeping this one to use again and again.
Delicious cupcakes and sooo moist, would never know they are vegan. I made for vegan sis in law but i LOVED them too, actually one of the best and moistest cupcake i think ive had. i didnt do the icing tho
I originally made these for a vegan friend of mine (just the cupcakes - I haven't tried the icing yet), happy to find a vegan recipe that did not require hard to get ingredients. I was amazed at how well they turned out. They were very easy to put together, and they turned out incredibly well textured and moist. She proclaimed they were even better than the ones at our local organic grocer's bakery counter, and my non-vegan friends who tried them loved them as well. I admit I had expected them to be inferior to "traditional" cupcakes - how wrong I was! These have definitely become a mainstay in my cookbook.
I used the frosting recipe as a base for some awesome chocolate peanut butter vegan frosting. I did 1/3 c each shortening, margarine, and peanut butter, and then swapped about 1/2 c cocoa powder for powdered sugar.
These are the BEST chocolate cupcakes I have ever made. It is so rich & moist.I have added an extra half teaspoon of baking powder and a tiny more of baking soda. They turned out great with my own cream cheese frosting on top. They aren't sweet, so I highly recommend to use this recipe with frosting or ganache.
These were the best vegan cupcake I've ever had and were really easy to make. They didn't rise a ton but they did rise, and were all very soft and moist. Definitely would make them again!
Really good cupcakes for even non-vegans but great as a vegan option! These made exactly 30 cupcakes using a level standard ice cream scooper and cooked for 20 min. using convection bake at 325. For the frosting I think the soy milk needs to be heated slightly to avoid having the chocolate mixture harden when it is added...a few seconds in the microwave did the trick. Yummy!!
Really enjoyed these. Had no trouble with rising, maybe because I beat the batter for about 3 minutes after combining all. Only problem was with the icing -- the next day it had run off the cupcakes and lay in a puddle on the plate. (P.S. I added a dash of salt to the icing to help cut the sweetness.)
these are delicious.I took them to my yoga class and every body liked them. Thanks for sharing