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This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
⅓ cup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂
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