Chocolate Cupcakes (Lactose & Egg-Free)
Description
Great cupcakes that work for everyone! Borrowed directly from Martha Stewart’s, ‘Cupcakes’ book – enjoy!
Ingredients
Chocolate Cupcakes (Lactose & Egg-Free)
1 1/2 c. cake flour
3/4 c. sugar
1/4 c. cocoa
1 t. baking soda
1/2 t. salt
1/4 c. + 1 T. canola oil
1 T. vinegar AND 1 t. vanilla AND 1 1/4 c. water
icing sugar for dusting
Instructions
Preheat the oven to 350 and line a muffin tin with paper liners. In a medium bowl whisk together the 5 dry ingredients, cake flour through salt and set it aside.
Using your electric mixer, mix together the oil, vinegar, vanilla and water – be sure to start the mixer on low as it may splash. Add in the dry mixture and mix until smooth, scraping down the sides as needed – the batter will be very thin.
Pour the batter evenly into the 12 cups, filling each to about 3/4’s full, and bake for about 20 minutes until the centers bounce back to a light touch. Turn the cupcakes out onto a rack to cool completely and dust with icing sugar before you serve them up.
- Category: Cupcakes, Lactose-free
