By valgal123 on May 06, 2008
Photo by SharonChen
Photo by SharonChen
"This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor."
Serving Size: 1 (58 g)
Servings Per Recipe: 12
"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!"
"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."
"I'm not vegan, but I've been on a quest for a really good egg-free vanilla cake recipe, and I think I've found it! These have a wonderful light texture, like a sponge cake, and great vanilla flavor (perhaps it helped that I used vanilla soymilk). They baked up beautifully, and even though we enjoyed them plain this time, I am looking forward trying them again with frosting. I made them with oil and used a whisk to mix the batter by hand. Thanks for posting this recipe!"
"I made these using the canola oil option, and they turned out just wonderful! Light and fluffy with a delicious vanilla flavour! I topped them with a chocolate butter frosting, and served one up to my vegan food sceptic mother, who absolutely LOVED it!"
"I made this using margarine with a butter 'flavour' and I was pleasantly surprised by how nice they were. Keep in mind I have made many different types of vegan cupcakes before so I could compare the texture and flavour. These were great and held together very well instead of being crumbly or falling apart easily. Thanks for posting."
"These were ok. I was hoping for something more considering the reviews. The batter was really runny but they baked up fine and were moist. Something about the flavor just tastes a little off to me and I do not like the cell structure of this cupcake. I'm really picky because I'm a pastry chef so maybe I shouldn't be so harsh. I'm newer to vegan baking and am expecting the same final results as I do with using eggs, butter and milk. Out of 7 people only 1 liked it. I took the leftover cupcakes and used them to make a vegan trifle that went over well though."
"My boyfriend and I made these using self raising flour, arrowroot (instead of corn flour), no salt and canola oil. They turned out perfectly - quite moist, though more on the heavy side. This is a great recipe for classic vanilla cupcakes."
"I loved these cupcakes and everyone who tried them liked them too. They do have a bit of a cornbread texture, probably because of the corn meal. I used a vegan chocolate mousse frosting from another recipe and that really added to the taste! Thanks for sharing...I'll have to get a copy of that book!"
"Another fantastic one from VCTOTW! I also used the oil version, so much easier, and they rose very well and tasted great. I thought Xanthia's picture looked so fabulous that I tried to copy that and had a little strawberry sauce on top, then piped on some vegan "cream" cheez frosting. I think the combo was great, altho mine didn't look as nice as hers. Great easy go-to recipe."
"I made these using the canola oil route and they were DELICIOUS! They were so moist and fluffy, especially on the 1st day. My brother noticed they kind of had a cornbread taste/texture the next day but I thought they didn't taste any different (although he was somewhat right about the texture). I frosted them with a vegan hazelnut ganache and they were fantastic. I will definitely make these again and will either freeze any extras or eat them all the same day!"
"I have to say, I was probably the most skeptical person trying this recipe. I have an order for dairy free, eggless yellow cupcakes this weekend (the child has allergies). I've tried several recipes subbing rice milk for milk and using my usual egg replacer for eggs. They all flopped. I'm not sure why I never thought of looking up VEGAN Cupcakes. These were so simple to whip up. I was a bit worried b/c the batter was super thin, but when my timer went off, I was surprised to see them as puffed up as they were. I couldn't wait to taste one so I dug in while they were still warm. What a lovely flavor and even my husband liked them. I can't wait to make these this weekend for my co-workers son. This is going right in my favorites. Now I have a dairy free and eggless scratch yellow cake recipe for orders. YAY!!! Thank you for posting!"