Chocolate cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 167.4
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 163.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
View full nutritional breakdown of Chocolate cupcakes calories by ingredient
Introduction
These are lovely and moist, and good if you are feeding people with allergies as they are egg and dairy free. The nutrition information is for unfrosted cupcakes- I usually have these with peanut butter frosting (see separate recipe). These are lovely and moist, and good if you are feeding people with allergies as they are egg and dairy free. The nutrition information is for unfrosted cupcakes- I usually have these with peanut butter frosting (see separate recipe).Number of Servings: 12
Ingredients
-
1 cup non-dairy milk (I used calcium enriched soy)
1 tsp white or apple cider vinegar
3/4 cup sugar (or your preferred granular sweetener)
1/3 cup neutral-flavoured oil (eg canola)
1.5 tsp vanilla extract or paste
1 cup plain white flour
1/3 cup dark cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Directions
1. Preheat oven to 180 degrees and line a tin with 12 cupcake cases.
2. Mix the non-dairy milk and vinegar in a large bowl and allow to curdle.
3. While milk is curdling, sift together the flour, cocoa, baking powder, baking soda and salt into another bowl.
4. Add the sugar, oil and vanilla to the curdled milk and mix to combine, then beat with electric mixer or whisk until frothy
5. Add the flour mixture (half at a time) and beat until no lumps remain (do not over mix though, or it will be tough).
6. Pour into cupcake papers and bake for 18-20 minutes, until a skewer inserted in the centre comes out clean.
Allow to cool before frosting (see separate recipe for peanut butter frosting). Recipe can be doubled. Unfrosted cupcakes can be frozen.
Serving Size: Makes 12 half-cup size (small) cupcakes. Doubles easily.
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.
2. Mix the non-dairy milk and vinegar in a large bowl and allow to curdle.
3. While milk is curdling, sift together the flour, cocoa, baking powder, baking soda and salt into another bowl.
4. Add the sugar, oil and vanilla to the curdled milk and mix to combine, then beat with electric mixer or whisk until frothy
5. Add the flour mixture (half at a time) and beat until no lumps remain (do not over mix though, or it will be tough).
6. Pour into cupcake papers and bake for 18-20 minutes, until a skewer inserted in the centre comes out clean.
Allow to cool before frosting (see separate recipe for peanut butter frosting). Recipe can be doubled. Unfrosted cupcakes can be frozen.
Serving Size: Makes 12 half-cup size (small) cupcakes. Doubles easily.
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.