Review Detail

Vegan Green Tea Cupcakes

Vegan Cupcake Recipes
by Mattie

February 27, 2014

pinstripedsocks
Top 500 Reviewer
View all my reviews (1)

Rating

5.0

Such a great recipe!

Wow, I just made these and they're so great! Thank you for this recipe, I'm always on the lookout for dairy free cup/cake ones and these are great! For a noob baker, the recipe was easy to follow, and the result was great! The cupcakes were moist and delicious.

Other Info

Website

http://eveille.net/books

Owner's reply

So glad you liked the cupcakes pinstripedsocks!

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On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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Latest Comments

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"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

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"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."