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Vegan Cupcakes
Reviews:
April 28, 2013

I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before you add the oil. If you don't do this, there is NO WAY your coconut oil will do anything other than revert back to it's hardened state, and you'll have massive clumps of coconut oil in your batter that cannot be broken up by any means, which will do nothing other than utterly ruin the batter, and leave you absolutely infuriated. Details like this NEED to be in the recipe since not everyone likes to consider the physics of a 4 1/2 star recipe that should be fine as is. In hindsight, this error should not have happened since I know that coconut oil will solidify at 76 degrees, but when I'm making a recipe, I simply expect the recipe to be accurate, and since the recipe list did not call for WARM milk, it was not.

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