- Most Helpful
- Highest Rating
Perfectly lovely, especially considering they are virtually fat-free.
I modified this recipe a bit. I used oil instead of applesauce, part non dairy milk and part water, decreased the vinegar to 1 T., which was enough to activate the baking soda, and added 1/2 tsp. baking powder and an extra 1/2 tsp. salt. The result was delicious cupcakes. They didn't have domed tops, but rather had slightly rounded tops which in my experience is typical of vegan cupcakes.
Well, I gave it one star ["didn't like it"] because there was no other option that could translate my feelings regarding these "cupcakes;" this term being used extremely loosely. Perhaps a more fitting term would be Satan Lumps. Aside from the introductory distaste of vinegar (an ingredient best left to a salad or pasta dish), the Satan Lumps lacked overall flavor. However, what they lacked in flavor, they more than made up for in amorphous, gelatinous pure-evil. I feel uncomfortable dredging up the memories from this ill-fated venture in the kitchen, which I believe to now be unusable. A warning of the terrifying nature of these "cupcakes" would have been much appreciated. I, thus, feel obliged to herald just a cry to other baking adventurers. Please don't make these "cupcakes." You've been warned.
These are great. Even my anti-vegetarian mother loved them! I halved the recipe and it made 12 perfect cupcakes.
Great vegan cupcakes! I was hoping they'd be good, but since most vegan recipes are on the 'iffy' side I was a but skeptic to try these. But they turned out great.
These are good vegan cupcakes.
I haven't made these yet, but I tried them and I absolutly love them! You can't even taste the cocoa powder or the applesauce! It tastes just like regular cupcakes. i recomend this to people who arent vegans.