Absolutely brilliant. I gave a simple vanilla iced version of this cupcake to my VERY SCEPTICAL brother (he refuses to eat anything dairy free) without telling him that they were vegan- he ate four. RESULT!
Wow! These are enterprisingly delicious! This is my new go to cup cake recipe. It's great because I *always* have these ingredients on hand!
I did mine with half margarine and half coconut oil (not melted, room temperature) Sifted the flour and dry ingredients 4 times as recommended in another website when you replace cake flour by flour and corn starch like in this recipe. Well, the taste and the texture are great but they did not rise at all (flat as flat can be!) and they stick badly to muffin liners (even the thick ones...) I'm very disappointed because I was baking for a party and they look awful (but the taste is there...)
The taste was great but the pro proportion and time are way off the mark. Hardly made 5 large muffins and had to bake them for almost 35 minutes.
Wow! I took them out of the oven, and the entire kitchen smelled like HEAVEN!<br/>I made half of the batter vanilla, and added half cup of melted semi-sweet chocolate chips to the other half. Absolutely spectacular! These even impressed my non-vegan parents.
I used Earth Balance instead of oil so maybe that was the problem. They certainly weren't bad but not delicious. The texture was a little too dense and sponge-like for my taste. I will try them again with canola oil. BTW, I use Earth Balance in the vegan chocolate cupcakes from the Chow site and they are to die for so I was hoping these would be just as good. http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake
Excellent recipe! Just like what the title describes, the cupcakes were golden and so fluffy! I used canola oil and the cupcakes turned out perfect. Absolutely the right amount of sweetness for frosting!
I made 38 mini cupcakes with this recipe. They were absolutely delicious. This is the second time I've baked vegan cupcakes. (Both recipes were good, but this one was better.) I've very quickly come to prefer them to regular cupcakes. They're lighter in a good way. I don't think I will go back to making vanilla cupcakes with eggs and cow milk's again. These are simply better tasting and have a better texture. Thanks for sharing this awesome recipe!
Thanks for sharing this delicious recipe! I made it with oil, and omitted the almond extract, and the cupcakes turned out perfectly... loved by vegans and non-vegans alike. In the second batch, I substituted 1/4 cup of red, white and blue sprinkles for 1/4 cup of sugar to create an American version. :) I topped it with a simple Earth Balance-based "buttercream".
These are amazing! I started making them because a friend's child is allergic to dairy and eggs, but this is now my staple vanilla cake. It's the best I've ever tasted.