make simple, so-good, cupcakes.
Sweet little birthday party guests have savored these chocolate cupcakes since I began baking this healthy cupcake recipe about five years ago. And, they ask for seconds. Not one child has yet noticed these cupcakes were made with whole grain flour or that they happen to be healthy vegan cupcakes. They only taste the moist, chocolate-y goodness.
And want more. ! Find our cupcake topper printables, above, in our you make do™ shop.
chocolate cupcakes makes 12 cupcakes, recipe can be doubled
ingredients: 1 1/2 cups whole wheat pastry flour*, 3 tablespoons cocoa powder, 1/2 teaspoon salt, 1 cup sugar (1/8 cup of it brown sugar), 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon white vinegar, 6 tablespoons safflower oil, 1 cup cold water
directions: Preheat oven to 350 degrees F. Whisk dry ingredients together in a large bowl. Make a hole in the middle of this mixture. Pour the vanilla, the vinegar, the safflower oil, and then the water in this hole. Mix gently, just until blended. Spoon into 12 cupcake liners placed in muffin tins. Bake for about 18-20 minutes, or until toothpick or cake tester comes out clean. Remove from pans and place on cooling rack. Frost when cool. We top ours with vanilla butter cream frosting.
*Whole wheat pastry flour has a lighter texture than regular whole wheat flour. It is still 100% whole grain, but is made from a different type of wheat. I prefer it's tender texture for baking muffins and pancakes. ©heather cahoon • you make do™
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