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
-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!