Chocolate Cupcakes ~ dairy and nut free
November is a very busy month for celebrating in our family. We have four birthdays and our wedding anniversary smack in the middle of Thanksgiving, Halloween and the holiday season. We pretty much go non-stop from October to New Years.
This year, little missy wanted to take sixty cupcakes to school to share with her friends. Of course with allergy concerns in schools, we made them dairy and nut free. I already have a dairy free, vegan buttercream recipe that is very easy to make so it was just a matter of tweaking the batter. When I make chocolate cake form scratch, I use a recipe that I have had for years, from forever ago but it has milk in it. I just swapped out the milk for soy and we had a safe chocolatey treat for the kids.
WHAT YOU NEED
3/4 cup cocoa
1 cup boiling water
2 cups granulated sugar
1 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup soy milk
1/2 cup vegetable oil
2 tsp vanilla
HOW YOU DO IT
Place cocoa in a small glass bowl (heat resistant) and then add the one cup boiling water to the cocoa, stir. Set aside.
In a large bowl add sugar, flour, baking powder, baking soda and salt. Combine.
Now add eggs, soy milk, vegetable oil and vanilla to the flour mixture. Mix.
Last step is to add the cocoa and water mixture to the batter and stir until combined.
Bake at 350 degrees in lined cupcake trays for 19 to 21 minutes. Ovens vary.
Makes 24 cupcakes.
I used a 1/4 cup measuring cup to fill the liners.
Don't be alarmed...the batter is very thin once you add the cocoa.