13 of 16 people found the following review helpful
Nice little book but....,
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This review is from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (Paperback)
This is lovely little book with nice illustrations and some great and unusual ideas. However, my first attempt at the recipe for the vanilla cupcakes wasn't a success. After reading the reviews, I used plain flour as a substitute for 'all purpose flour' and followed the instructions carefully. The cupcakes didn't rise properly and were a real disappointment. The ones I made previously to my old recipe were much better. In fairness, the vegan cupcakes recipe cakes did taste pretty good! It could be that I need to adjust temperatures/timings for my fan oven so I'll also take this into account.
I found that the cup measurements were much easier to manage than weighing everything (I bought a set from Asda) and as a note to anyone else, canola oil is acutally rapeseed oil (usually sold as 'vegetable oil' in supermarkets). Shortening isn't actually margarine but white vegetable fat.. I didn't use this, I used margarine instead (but this is how I usually make cupcakes and it works perfectly well).
Maybe my next attempt will be more successful but I'll definitely be using self raising flour =)
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Initial post: 1 Jun 2011 12:29:44 BDT
I used plain flour in place of "all purpose flour" but I thought they were the same thing ? My cakes sank like lead and Im wondering if this was the reason.
In reply to an earlier post on 2 Oct 2011 16:57:16 BDT
How strange, I used plain flour in this recipe and found the cakes rose perfectly, much to my surprise because I have been taught cakes need SR flour.
Have you checked your oven temperature? If you haven't got an Oven thermometer I would recommend getting one because that can often be the cause of sinking cupcakes. Best of luck with future cupcake endevours.
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