Another cupcake recipe. This one is my fave. I have a tub of Pillsbury frosting to make the experience complete. I added to this batch 1 tsp of cinnamon and 1 tsp of espresso for a Mexican chocolate flavor. Happy birthday week to ME!
In honor of my birthday today (36 is the new 26), a vegan cupcake recipe for your nom nom pleasure.
Vegan Chocolate Cupcakes
- 3 C all purpose flour
- 2 C white sugar
- 6T cocoa powder
- 2 tsp soda
- 1 tsp salt
- 3/4 C vegetable or canola oil
- 2 T white distilled vinegar
- 2 tsp vanilla extract
- 2 C cold water
Preheat oven to 350 degrees (F).
Sift the dry ingredients together into a large mixing bowl. Gently add the wet ingredients to the dry ingredients until just combined.
Scoop out 1/4 C batter into cupcake wrappers.
Bake 350 x 12-16 minutes depending on your oven. My batches all averaged about 15 minutes in a conventional gas oven.
Let cool and frost with your fave vegan frosting or Pillsbury chocolate frosting (both dark and milk chocolate varieties are accidentally vegan).
Thank you to my friends Jon Dunn and Kolene Allen…
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