Crazy Cup Cakes

This morning Izzie and I made wheat free, dairy free, egg free chocolate cupcakes. I was a little hesitant due to past baking failures but this recipe had over 200 rave reviews so we dusted off the mixing bowls and got to it.

Izzie enjoyed standing up at the bench measuring and mixing and making a huge mess but the end result was a huge success as you can see from the photo. They were so soft & even rose!

I substituted Doves Farm gluten free flour, Oatly Oat milk instead of the water and an extra scoop of cocoa instead of the chocolate chips. I cooked the cupcakes for 20 mins as this recipe was originally for a cake. What a fab recipe for kids with allergies!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup cold water
• 1/2 cup semi-sweet chocolate chips
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack