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
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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