xseitanistx (xseitanistx) wrote in vegancooking,

Vegan Cupcakes Take Over the World: Word to the Wise

I'm moving in two days and wanted to make a huge batch of cupcakes for my going-away party. I can't take food with me, and I was out of soymilk, so at the store, I cheaped out and got a little quart of rice milk to make the cupcakes with. WELL. While the cupcakes are still delicious - rich flavor, fluffy texture, you know - the tops look sooo funny. They're all flat and pathetic and will certainly make for a lame presentation post-decorating. Plus, they're sort of caramelized - which isn't bad, per se, but certainly adds nothing to the cupcakes. I really wanted soft, cute, round tops like cupcakes should have! This wasn't such a disaster that now I'm embarrassed to serve the cupcakes, but seriously, a little sad here.

So my word to the wise is this: when a vegan recipe calls for a specific milk instead of "non-dairy milk", use what it tells you! In this case (obviously), use the soymilk if you want truly decadent cupcakes, not delicious-but-disappointing cupcakes.
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