Anise
MaLa Cupcakes (Chocolate and Sichuan Peppercorn Cupcakes)
Popular on Food52
Continue After Advertisement
4 Reviews
Isabel G.
April 4, 2021
I just baked these today, and they're really tasty! The cake is moist and lightweight - really delightful. I only had whole Sichuan peppercorns, so I put about 1 full tsp in my spice grinder, and then sifted the results so I didn't have any chunks of peppercorn in my batter - it seems to have worked out well. I would say the aroma and flavour of the Sichuan peppercorns is there, but it's not overpowering or spicy, just a little tingly on the finish. Next time I will probably add more peppercorns, too!
Martha.Jane
April 1, 2014
These look awesome. If you make it vegan, so you have a suggestion for what type of non-dairy milk would be the best substitute? Thanks.
drbabs
September 15, 2013
I was considering testing this recipe, but first I have a question: are there really no eggs in the cupcake batter?
Mya L.
September 15, 2013
Hi Barbara,
Yes, you read it correctly - there are no eggs in the batter. The whole recipe can easily be made vegan by subbing the butter in the frosting with vegan butter (i.e. Earth Balance).
Yes, you read it correctly - there are no eggs in the batter. The whole recipe can easily be made vegan by subbing the butter in the frosting with vegan butter (i.e. Earth Balance).
See what other Food52ers are saying.