Egg-free Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Egg-free chocolate cupcakes, for those of you who can't have eggs. Add some butter cream icing and you're got an awesome treat! I've added in a good butter cream icing recipe below. Ingredients:
cupcakes |
1 1/2 c. all-purpose flour |
1 c. sugar |
1/4 c. baking cocoa |
1 tsp. baking soda |
1/2 tsp. salt |
1 c. water |
1/3 c. vegetable oil |
1 tbs. white vinegar |
1 tsp. vanilla |
icing |
6 tablespoons butter, softened |
3 tablespoons milk or soymilk |
1 teaspoon vanilla |
3 cups confectioners’ sugar |
food coloring (optional) |
Directions:
1. For cupcakes: Combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups 3/4 full with batter. Bake at 350ºF for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 12.
2. For icing: In a bowl, beat together the butter, milk/soymilk and vanilla until smooth (about 3 minutes). Add in confectioners sugar; beat very well until smooth, adding more if necessary to achieve desired consistency. Add in food coloring (if desired) and mix well.
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