Chocolate Red Skin Cupcakes Egg And Dairy Free Food

VEGAN CHOCOLATE CUPCAKES

Steps:

• *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts

SO EASY EGG AND DAIRY FREE CUPCAKES

Steps:

• Preheat the oven to 350.
• Line 24 muffin cups with cupcake papers.
• Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
• Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
• Pour the batter into the muffin cups.
• Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
• Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
• Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
• Frost with a purchased dairy and egg free frosting or make your own to use.
• I find that they are less crumbly if you refrigerate them overnight before serving.

CHOCOLATE RED SKIN CUPCAKES - EGG AND DAIRY FREE

Steps:

• Pre-heat oven to 180 (350). Line 2 muffin trays with cupcake liners.
• Whisk the dry ingredients to combine well.
• Combine the vodka, juice and water.
• Add oil, vinegar and vanilla to the vodka mixture.
• Add the flour and beat on low until combined, then increase speed to medium and beat for a couple of minutes.
• Divide the batter evenly among the cupcake liners.
• Bake for about 25 minutes or until a toothpick comes out clean.
• Allow to cool completely before frosting.