Cocoa Cupcakes
Yield
1 dozenPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
cocoa powder
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
cocoa powder
|
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
vinegar
|
|
| 237 | ml |
water
cold |
|
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine flour, sugar, and baking soda.
In a large bowl, combine cocoa, oil, vinegar, and vanilla, mixing well.
Add water in several additions. Mix well.
Pour into muffin tins lined with wax paper.
Bake 25 to 30 minutes.
