Just discovered this cupcake recipe for my vegan (I’m not) friends with the extra bonus of possible variations!
Japanese style vegan rice cupaakes!
INGREDIENTS: For 1 mug cup (arrange quantities accordingly for a greater number)
-Rice powder (Ris Blanc): 4 tablespoons
-Cornstarch: 1 tablespoon
-Sugar (of your choice, honey might be feasible): 1 tablespoon
-Baking Powder: Half a teaspoon
-Olive oil: 1 tablespoon
-Soy milk: 4 tablespoons
RECIPE:
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-In an oven ramequin or mug cup first pour rice powder, cornstarch, sugar and baking powder and mix well.
Next add olive oil and soy milk and mix well.
-Depending on the kind of rce powder and soy milk you use, you may have to increase the amount of one or both for a smoother mixture. Experiment!
-Cook insid emicrowave for 2 minutes or more. Check by pushing a thin wooden or meddle stick. It should come out clean. The taste is light. You may add sugar.
-Have a good look at the cake while it cooks. It should not be more than 2 minutes 30 seconds.
If you use kabocha powder, you will need 1 small teaspoon plus 1 teaspoon of water.
-The above green cupcake was made by adding 1 teaspoon of spinach powder and 1 teaspoon of soy milk!
-Add 1 teaspoon of cocoa powder and 1 teaspoon of soy milk for a cocoa cupcake!
-Add 1 tablespoon of carrot powder and 1 teaspoon of soy milk for a carrot cupcake.
-Add crushed apple for the above!
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Warren Bobrow
Bread + Butter
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Elinluv Tidbit Corner
Tokyo Terrace
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Chrys Niles
Comestilblog
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日本語のブログ
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What a fascinating recipe. They look delicious!
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Dear Alisa!
Greetings!
More cupcakes (Japanese-style) to come soon!
Cheers,
Robert-Gilles
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Yum!I love rice cakes. I make a pretty tasty one myself. I’ll have to give one a try too.
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More coming, Jenn!
LOL
Robert-Gilles
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