Reviews (1)
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261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: Unrated
05/24/2014
I do this recipe today, its was very easy. I have no problem with gluten, but I think this a great idea as a vegan cupcake. My husband was delighted.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
3081_012908_cupcakes.jpg
Ingredients
Ingredient Checklist
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Divvies Dairy-Free Vanilla Frosting
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
3081_012908_cupcakes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
3081_012908_cupcakes.jpg
3081_012908_cupcakes.jpg
Ingredients
Ingredients
- 1 1/2 cups cake flour (not self-rising)
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups water
- Divvies Dairy-Free Vanilla Frosting
Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
Reviews (1)
Add Rating & Review
261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: Unrated
05/24/2014
I do this recipe today, its was very easy. I have no problem with gluten, but I think this a great idea as a vegan cupcake. My husband was delighted.
Reviews (1)
Add Rating & Review
261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
Add Rating & Review
261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
261 Ratings
5 star values:
83
4 star values:
88
3 star values:
53
2 star values:
31
1 star values:
6
- 5 star values:
- 83
- 4 star values:
- 88
- 3 star values:
- 53
- 2 star values:
- 31
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
05/24/2014
I do this recipe today, its was very easy. I have no problem with gluten, but I think this a great idea as a vegan cupcake. My husband was delighted.
Martha Stewart Member
Rating: Unrated
05/24/2014
I do this recipe today, its was very easy. I have no problem with gluten, but I think this a great idea as a vegan cupcake. My husband was delighted.
Rating: Unrated
All Reviews for Divvies Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Divvies Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
