My granddaughter is allergic to eggs. So when she visits this is a recipe I use to make her a treat.
Eggless Chocolate Cupcakes
Ingredients:
- 1 1/2 cups all purpose flour (192 grams)
- 1 cup white sugar (210 grams)
- 1/2 cup unsweetened cocoa powder (48 grams)
- 1 tsp. baking soda
- 14 tsp salt
- 1 cup milk
- 1 T. white vinegar
- 1/2 cup canola oil or any flavorless oil
- 1 tsp. vanilla extract
- 2 T. water
Directions:
- In a large bowl, sift together flour and cocoa powder.
- Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
- Add 1 cup milk to a cup and then add 1 T. white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have the on hand.
- After 10 minutes, or before if using buttermilk, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
- Add the wet ingredients to dry, mix till the ingredients are just combined.
- Add 2 T. of water at the point if the batter seems too thick. This is optional. Do not over mix the batter.
- Fill the prepared cupcake liners 1/2 to 2/3 full with cupcake batter.
- Bake at 350 for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
- Frost with your favorite frosting.
