These little cupcakes taste amazing and are quick to make if you have any last minute vegan guests. You can experiment and substitute different milks, oils and extracts for different flavours. They are also great with icing made from cocoa powder, icing sugar and orange juice.
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family. - 12 Feb 2009 (Review from Allrecipes US | Canada)
These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter, powder milk, and vanilla extract. - 12 Jan 2009 (Review from Allrecipes US | Canada)
I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular cupcakes. I used rice milk and canola oil because that is what I had on hand, and I curdled the milk with lemon juice b/c my guest couldn't eat vinegar, and the cupcakes were great! This is a keeper! - 01 Jun 2008 (Review from Allrecipes US | Canada)