Chocolate Cupcakes
Adapted from a recipe found on recipezaar.com
Yield: 12 cupcakes
These just happen to be dairy- and egg-free.
Ingredients:
1 1/2 cups whole wheat pastry (or all-purpose) flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup dutch-processed (unsweetened) cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon pure vanilla extract
1 Tablespoon white or cider vinegar*
1 Tablespoon orange zest, chopped fine (optional)
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare muffin tin with cupcake liners or grease and flour well.
3. Whisk together first 5 ingredients in a large bowl (try to get all of the lumps out). If using all-purpose flour, you could sift the entire mixture if you like.
4. In another bowl, whisk together remaining ingredients.
5. Add the liquid mixture to the dry ingredients, mix until well combined.
6. Fill muffin tins about 2/3 full. Fill any empty muffin cups with water to keep the heat even.
7. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.
*The vinegar may sound weird but it's essential. It will react with the baking soda to make them rise, don't worry you won't taste it.