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Basic (Vegan) Chocolate Cupcake

Very good recipe. Perfectly moist with the just the right amount of sponge-y-ness. I have made the recipe twice. Both times I extended the baking time by about 5 minutes, but I think I filled them a bit more than 3/4 full so the extra time makes sense. Also, substituted almond milk instead of soy, it did not curdle but it still worked fine, also when I mixed all the wet ingredients it didn't really get foamy, but again, they came out great. Lastly, I used evaporate cane juice ( which I believe is less sweet than sugar, pound for pound) and there was just the right amount of sweetness in the cake. Excellent recipe. Will make again and again. Thanks.

Jun 28, 2012
dbreen in Recipes