Egg-Free, Dairy-Free Chocolate Cupcakes
Ingredients
- 1 1/2 cup All-Purpose Flour
- 3 TBS Unsweetened Cocoa
- 1 cup Sugar
- 3 tsp Baking Powder
- 1/2 tsp salt
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 5 TBS Vegetable Oil (or Canola)
- 1 cup water
Instructions
- Preheat oven to 350 degrees F. Put cupcake liners in a standard muffin tin. (I lightly sprayed mine with nonstick cooking spray.)
- In a large bowl, mix all the dry ingregients (flour, cocoa, sugar, baking powder, salt). Mix well.
- Add the wet ingredients to the dry (vinegar, vanilla, oil and water). Mix until smooth.
- Fill each cupcake liner 3/4 full with batter. Place on the middle rack of your oven. Bake for 15-20 mintues, or until a toothpick comes out clean.
- Allow them to cool in the tray for about 2 minutes. Then remove the cupcakes from the muffin pan and allow them to cool on a cooling rack. Do NOT put icing on until the cupcakes are totally cool.