William's Vegan-Vegan Cocoa Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 33.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 59.3 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
View full nutritional breakdown of William's Vegan-Vegan Cocoa Cupcakes calories by ingredient
Number of Servings: 24
Ingredients
All Purpose Flour, 1 1/2 cup
Splenda Sugar - No Calorie, 1 1/4 cup
Cocoa, dry powder, unsweetened, . 1/4 cup
Baking Soda, 1 tsp
Salt, 1 dash
Canola Oil, 1/4 cup
Vanilla Extract, 1 tsp
Distilled White Vinegar, 1 tbsp
Tap Water, 1 cup (8 fl oz)
Tips
Very good, even without icing.
If you have extra dough, you can freeze it till next time or if you choose, make exta cupcakes.
Directions
1. Preheat oven to 350 degrees F. Lightly grease two 12 count muffin/cupcake pans. Cooking spray will do.
2. Then, sift the flour, sugar, cocoa, baking soda and salt, well.
3. Then add the oil, vanilla, vinegar and water. Mix till until smooth.
4. Pour the mimxture into prepared pan and bake for 35-40 minutes. Do the toothpick test to check for doneness. Remove from oven and allow to cool.
Serving Size: Makes 24 cup cakes
Number of Servings: 24
Recipe submitted by SparkPeople user WILLBOYWONDER.
2. Then, sift the flour, sugar, cocoa, baking soda and salt, well.
3. Then add the oil, vanilla, vinegar and water. Mix till until smooth.
4. Pour the mimxture into prepared pan and bake for 35-40 minutes. Do the toothpick test to check for doneness. Remove from oven and allow to cool.
Serving Size: Makes 24 cup cakes
Number of Servings: 24
Recipe submitted by SparkPeople user WILLBOYWONDER.