Cake!

So for playgroup this week I thought I would experiment on the kids... I have this recipe for allergen-free cupcakes. No milk. No eggs. No butter. No nuts. Sounds interesting for when you have nothing in your cupboard... and they actually turned out really great! They are very moist and chocolatey and delicious. Though I did make vanilla icing to put on top and used butter in that! Also, I think I have finally figured out how to put my recipes on these posts without them somehow looking completely different everytime. I'm not very good at computers. Anyways.... I took 19 cupcakes to playgroup (the recipe made 21 for some reason, and one needed to be taste-tested before I iced them and one needed to be tested after I iced them) and between 5 adults and 9 kids (though Daniel didn't eat one) only 1 was left. I saved it for Jeff.

Allergen-Free Chocolate Cupcakes

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Recipe By: Martha Stewart Cupcakes

Ingredients:

1 1/2 cups flour

3/4 cup sugar

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp salt

1/4 cup vegetable oil, plus 1 tbsp

1 tbsp white vinegar

1 tsp vanilla

1 1/4 cups water

Directions:

Preheat oven to 350.

Sift dry ingredients together.

Mix liquids together until well blended. Add flour mixture and mix until very smooth.

(Batter will be very thin)

Line muffin pan and fill each 3/4 full.

Bake 20-25 minutes rotating once.

Cool completely.

Dust with cocoa powder and/or icing sugar just before serving.