These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favourites. These are great with a simple frosting of cocoa powder, icing sugar and orange juice.
Great recipe, I baked it as an apricot upside down cake in a 7 inch tin (160 degrees fan oven) - I had to adjust the cooking time to 40 mins but it came out really nice. Moist and sweet. I'll be using this recipe in future, I think it was as good as an egg and dairy sponge, the fruit added more moisture though. - 29 Jul 2017
Delicious and easy, Batter tastes like ice cream. I made 80 mini cupcakes using this recipe, oven adjusted to 160c fan @ 12 minutes. - 24 Feb 2017
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family. - 12 Feb 2009 (Review from Allrecipes US | Canada)