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Chocolate Cupcakes
Author:
Shelly
Ingredients
1¾
cups
Flour
1½
cups
Sugar
1¼
teaspoons
Baking Soda
1
teaspoon
Salt
⅓
cup
Cocoa Powder
½
cup
Shortening or Dairy Free "Butter"
We like Earth Balance
1
cup
Milk Alternative
We use Soy Milk
2
tablespoons
Soy Flour plus 2 tablespoons of water to replace eggs
1
teaspoon
Vanilla
Instructions
Mix all the dry ingredients in a large bowl with a whisk.
To the dry ingredients add the shortening, milk, water, and vanilla.
Beat the batter with a mixer for 2 minutes.
Scrape the bowl and mix for 2 minutes more.
Grease a muffin tin or line with muffin liners and fill ⅔ full with cake batter.
Bake at 350 degrees for 30 minutes or until fully baked.
Cool before frosting.