I made these cupcakes using the recipe at Whisk Kid which came from Vegan Cupcakes Take Over the World.
I'm not actually a vegan, but one of my law school friends is and I decided to finally make a cupcake for a bake sale that he can eat. These cupcakes are really good, and the "cream cheese" frosting has the same tang as dairy cream cheese frosting. I used Tofutti's Better Than Cream Cheese in it.
I had a little problem with thickening the soy milk. I think I let it sit a bit to long, so I actually had small curds form. The cake tasted good, but the texture was a bit irregular. I'd let the soy milk and vinegar react for less time if I made these again.
Awesome!!
ReplyDeleteThe frosting tasted so like cream cheese frosting, and I had to wonder for a minute if it was really vegan...
I have problems with soy milk curd formation too... hate that.
I'm glad it wasn't just me! I think I should have strained it, but I didn't know it would do that so I didn't think about it soon enough.
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