Divvies Chocolate Cupcakes
These cupcakes are nut-, dairy- and egg-free
Makes 1 dozen cupcakes
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin tin with cupcake liners; set aside.
3. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
5. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full.
6. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
7. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
Divvies Vanilla Frosting
This frosting is nut-, dairy- and egg-free
Makes enough for 1 dozen cupcakes
1 3/4 cups confectioners’ sugar
1/2 cup dairy-free margarine, chilled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon rice milk
1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, margarine, salt and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add rice milk and continue mixing until well combined, again scraping down the sides of the bowl, as necessary.
3. With the mixer running, slowly add remaining 1/2 cup confectioners’ sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
These recipes are shared courtesy of Lori Sandler, founder of Divvies bakery. www.divvies.com
