My lovely friend Carol loves cupcakes but her body doesn’t like dairy (oh how horrid I hear you cry). I found this recipe last year to make her a mess of yummy dairy free cupcakes for her birthday. She loved them.
I make them a lot; they are so moist and so chocolaty. I add a few dark chocolate chips just because hehe. Also you can make them if you’re out of eggs, milk or butter. So you’ll always be able to rustle them up with a few basics in your cupboard.
This recipe makes nine lovelies, to share or not!
200g (7 oz) plain flour
200g (7 oz) caster sugar
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
250ml (8 fl oz) water
1 large muffin tin (12) 9 large muffins cases
Pre heat oven at 180oC
Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Divide between the 9 cases equally, I use and ice cream scoop to do this. I add the dark chocolate chips last, pop them on the top of the mixture and push down with the end of a teaspoon until covered.
Cook for 30-35 minutes depending on your oven.
Take out leave to cool, eat when you can’t wait any longer. The keep very well in a tin and if you can believe it the texture gets even better the longer you can leave them.
Here is the original recipe
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